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Herb and Parmesan Crusted Chicken Breast




Source of Recipe


cleverchef






Recipe Introduction


This is an intensely flavorful, crispy chicken dish that retains as much of the natural juices as possible without being sauteed in oil. The trick is to refrigerate the breasts for at least an hour before grilling to set and dry the coating. The Japanese bread crumbs called panko make an amazing difference to the crunch, so it's worth searching them out.





List of Ingredients



• 4 boneless chicken breast halves
  
• 2 tablespoons minced fresh thyme
  
• 2 tablespoons minced fresh sage
  
• 2 tablespoons minced fresh chives
  
• 2 tablespoons minced flat-leaf parsley
  
• 3/4 cup panko bread crumbs or lightly toasted fine fresh bread crumbs
  
• 1/4 cup parmesan cheese
  
• salt, to taste
  
• freshly ground black pepper, to taste
  
• 1 tablespoon 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, lightly working it into crumbs with your fingertips, keeping the mixture loose and fluffy. Spread the coating out on a cookie sheet.
   
3. Dip the chicken breasts into the egg whites. 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 a lidded electric grill for about 3 minutes per side or 4 to 5 minutes with the lid down. Or grill over white ash coals outdoors, about 3 minutes per side, or until juices run clear.
   






Final Comments


Servings: 4