Crusted Chicken Breasts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 boneless skinless chicken breast 6-8 oz each- sliced in half
2 egg whites or 1 whole egg
2 tsp cornstarch
1 Tbsp lemon juice. (juice from 1/2 fresh lemon)
1 cup coarse dry bread crumbs
1 Tbsp fresh parsley
1 tsp salt
minced lemon zest from 1 lemon
3 Tbsp olive oil
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Directions: |
Directions:To make the bread crumbs: buy a rustic type loaf of bread with a chewy yet soft crust. Cut the bread into cubes and process in a food processor. until crumbs are from powdery to the size of a pea. Dry the crumbs on a baking sheet in a 200 degree oven until dry but not toasted. 10 -15 minutes Freeze any extra crumbs in a resealable bag.
Preheat oven to 450 º.
Pound chicken breast with the flat side of meat tenderizer to an even 1/2 inch thickness.
Blend the egg cornstarch and lemon juice in a wide shallow dish
Combine bread crumbs, parsley, salt and zest in a second wide shallow dish. Dip chicken in egg mixture and then into crust mixture and let rest on a rack in the refrigerator for 20 -30 minutes to set the crust.
Saute chicken in oil over medium high heat in an oven proof skillet until crisp an golden brown about 3 minutes. Carefully turn with a spatula and transfer the skillet to the oven to complete the cooking. Roast the chicken just until done about 8 minutes more. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: you can turn this into Parmesan crusted chicken by adding 1/2 cup of grated Parmesan cheese to the bread crumbs. Continue as above.
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