CRUSTED CHICKEN BREASTS

By akselden

Ingredients

• PREPARE:
• 2 boneless, skinless chicken breast halves (6-8 oz. each)
• FOR THE DIPPING MIXTURE BLEND:
• 2 egg whites
• 2 t. cornstarch
• Juice of 1/2 lemon
• FOR THE CRUSTING MIXTURE COMBINE:
• 1 cup coarse dry bread crumbs, see right
• 1 T. chopped fresh parsley
• 1 t. kosher salt
• 1/4 t. ground black pepper
• Zest of one lemon, minced
• SAUTE CHICKEN IN:
• 3 T. olive oil

Preparation

Step 1

Preheat oven to 450°. Prepare chicken breasts, cutting and pounding. Blend egg whites; cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine bread crumbs,
parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at
room temperature on a rack for 20-30 min. to set crust. Saute chicken in oil in a large, nonstick, ovenproof
skillet over medium-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.