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Crusted Chicken Breasts




Source of Recipe


cuisine at home


List of Ingredients




2 boneless, skinless chicken breast halves (6-8 oz each)

2 egg whites
2 tsp cornstarch
juice of 1/2 lemon

For Crust:
1 cup coarse dry bread crumbs
1 tbsp chopped fresh parsley
1 tsp kosher salt
1/4 tsp ground black pepper
Zest of 1 lemon
3 Tbsp olive oil


Recipe



Preheat oven to 450 degrees. Trim excess skin and fat from chicken. Slice each breast half lengthwise down the center. Place chicken in a plastic bag with a little water inside. Lightly pound to an even thickness.

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.

Dip chicken in egg white mix, dip in crust mixture. Set on baking sheet and let air dry for 20-30 minutes to set. To cook, first saute in olive oil in a nonstick, ovenproof skillet until chicken is golden and crisp on one side, then carefully flip over. Transfer to oven and bake 8 to 10 more minutes.