Crusted Chicken Breasts

By 1For_Him

Ingredients

• 2 -4 boneless, skinless chicken breast halves
• 2 egg whites
• 2 tsp cornstarch
• juice of 1/2 lemon
• 1 cup coarse dry bread crumbs
• 1 T chopped fresh parsley
• 1 tsp kosher salt
• 1/4 tsp black pepper
• zest of one lemon
• 3 T olive oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 450.

Prepare chicken breasts by halving each one lengthwise and pounding them to an even 1/2" thick.

Blend egg whites, cornstarch, and lemon juice with a fork in a wide shallow dish; set aside.

For bread crumbs: use a rustic-type loaf (like ciabatta). Process in a food processor and dry crumbs for 10-15 minutes in a 200 degree oven until completely dried, but not toasted. (Freeze any extra.)

Combine dry bread crumbs, parsley, salt, pepper, and lemon zest in a second wide, shallow dish. Crust chicken breasts (dip into egg mixture, and roll in bread crumb mixture.) and let chicken rest at room temperature on rack for 20 minutes to set crust.

Saute chicken in oil in large, nonstick, ovenproof skillet over med-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.

For Parmesan Crusted Chicken, add to crusting mixture 1/2 cup Parmesan cheese.