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Herb and Parmesan Crusted Chicken




Source of Recipe


George Foreman






List of Ingredients



• 4 boneless, skinless chicken breast halves
  
• 2 T each minced fresh thyme, sage, chives, and flat leaf parsley
  
• 3/4 cup panko bread crumbs or lightly toasted fine fresh crumbs
  
• 1/4 cup grated Parmesan cheese
  
• salt and freshly ground black pepper, to taste
  
• 1 T extra virgin olive oil
  
• 2 egg whites, lightly beaten
  






Instructions



1. Pull off the long, slender chicken tender that lies along the underside of the breast. Store them in the freezer for future stir fries. Slightly flatten the thickest part of the meat with a mallet or the back of a heavy cleaver.
   
2. Combine the herbs, bread crumbs, grated cheese, and salt and pepper. Slowly drizzle the olive oil over the mixture, lightlyw orking it into the crumbs with your fingertips, keeping the mixture loose and fluffy. Spread the coating out on a cookie sheet.q
   
3. Dip the chicken breasts into the egg white. Drain off the excess. Firmly press each cutlet into the coating to cover it thoroughly. Lay the chicken on a wax paper lined plate and refrigerate, uncovered, for at least an hour.
   
4. Cook the chicken breasts on a stovetop or lidded electric grill for about 3 minutes per side or 4 to 5 minutes with the lid down.
   






Final Comments


Serves 4