Lemon Crusted Chicken

By stacymd23

Ingredients

• Dipping Mixture:
• 2 Boneless, skinless chicken breasts
• Blend: 2 egg whites
• 2 tsp cornstarch
• Juice of 1⁄2 lemon
• For the Crusting Mixture:
• Combine:
• 1 cup course bread crumbs
• 1 T. chopped fresh parsley
• 1 t. kosher salt
• 1 ⁄4 t. ground black pepper
• Zest of one lemon, minced
• Saute chicken in:
• 3 T olive oil

Preparation

Step 1

Preheat oven to 450˚. Prepare chicken breasts by slicing each piece in 1⁄2 lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish). Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.