"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crusted Chicken Breasts Recipe

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This recipe for Crusted Chicken Breasts, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Megan Moreland
Added: Saturday, November 22, 2008


2 boneless skinless chicken breasts
2 egg whites
2 tsp. cornstarch
juice of 1/2 lemon
1 cup coarse dry bread crumbs
1 tbsp. chopped fresh parsley
1 tsp. kosher salt
1/4 tsp. pepper
zest of 1 lemon, minced
3 tbsp. olive oil

Preheat oven to 450. Trim excess fat and slice each breast half lengthwise down the center. Place chicken in 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. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.
Saute chicken in oil in a large nonstick, ovenproof skillet over medium-high heat 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

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