Crusted Chicken Breasts
Carolyn
ingredients
- 2 boneless skinless chicken breast halves
- 2 egg whites
- 2 t cornstarch
- juice of 1 lemon
- 1 c dry bread crumbs
- 1 T chopped fresh parsley
- 1 t salt
- 1/4 t pepper
- zest of 1 lemon minced
directions
- 1
Preheat oven to 450 degrees. Prepare chicken breasts, cutting, and pounding. Blend egg whites, cornstarch, and lemon juice with a fork in wide, shallow dish. Set aside.
- 2
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 20 - 30 minutes to set crust.
- 3
Saute chicken in oil in a large, nonstick 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.
Source: Carolyn
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