Crusted Chicken Breasts

posted by 6 years ago


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


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.

tags:  chicken, poultry, crusted, bread crumbs, baked
Learn More

Subscribe For Newsletter

Frequently Asked Questions