Ingredients
2 boneless, skinless chicken breasts
2 egg whites
2 tsp. cornstarch
Juice of 1/2 lemon
1 c. Gillian's Plain Bread Crumbs
1 Tbs. fresh parsley, chopped
Coarse salt & fresh ground pepper, to taste
Zest of 1 lemon, minced
3 Tbs. olive oil
Directions
Preheat oven to 450°F. Trim excess skin and fat from chicken and slice each breast in half lengthwise down the center. Place chicken breasts in a zip-lock bag. Lightly pound the chicken breasts evenly until they are about 1/2 inch thick and set aside. Blend egg whites, cornstarch and lemon juice with a fork in a wide, shallow dish; set aside. Combine bread crumbs, parsley, salt & pepper and lemon zest in a second wide, shallow dish. Dredge chicken breasts through the egg white mixture, letting excess drip off, and then through the bread crumbs. Let chicken rest at room temperature for 15-20 minutes to set crust. Sauté chicken in olive oil in a large, nonstick, ovenproof skillet over medium-high heat until chicken is golden brown and crisp, about 3 minutes. Turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken until done, about 8 more minutes.
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