6-Ingredient Easy Savory Tangy Baked Chicken

Step 1: Chicken ... Remove the chicken from the refrigerator, pat dry; and, season with salt and pepper on each side. Let them rest a bit to take the chill off. You don't want to cook with COLD chicken. Prepare a sheet pan lined with parchment paper (or foil), lightly sprayed with olive oil, or a non-stick spray. This will make for an easy clean up.

Step 2: Chicken NOTE: I like to lightly pound the chicken between 2 pieces of plastic wrap. I don't won't them thin; I simply pound them out to be even. This way, they will cook evenly.

Step 3: Sauce ... Mix the horseradish, Miracle Whip, and dijon mustard in a small bowl. NOTE: If you are NOT a horseradish fan, you can reduce the amount of horseradish, and add a bit more Miracle Whip; however, you may be surprised how good the horseradish really is.

Step 4: Chicken ... Liberally spread or brush the sauce on the top of each chicken breast; then, press the bread crumbs on top; making sure to get a good thick coating. Then, transfer to the sheet pan. Spray the top of each breast with a little olive oil or a non stick spray. This will help the chicken to crisp up and brown. Also, add the lemon halves to the sheet pan as well, cut side down. This will be squeezed over the chicken when it is done.

Step 5: Bake ... In a preheated 425 degree oven, middle shelf; for approximately 20-30 minutes. Really depends on the thickness of the chicken breasts. If you are not sure if they are done; please use a thermometer. You should remove them between 160 and 165; carry over cooking will occur once they are removed from the oven. Cover lightly with foil for a couple of minutes before serving. Remove the lemons as well, and squeeze over the chicken right before serving.

Step 6: Serve and ENJOY!! ... I love these with my 'Kale, Spinach, and Beet Salad;' but, you can serve these with anything. Super easy, Super quick, Super good! Don't forget to squeeze the lemon! And, you can always garnish with some fresh parsley or chives.