Thursday, March 27, 2008

Lemon Crusted Chicken

2-3 Boneless, skinless chicken breasts

Dipping mixture:
Blend: 2 egg whites
2tsp cornstarch
1/3 cup lemon juice

For the crusting combine:
1 cup course bread crumbs
1 T chopped fresh parsley
1 t kosher salt
¼ t black pepper
Zest of one lemon, minced

Saute chicken in:
3T olive oil

Preheat oven to 450. Prepare chicken breasts by slicing each piece in ½ lengthwise. Place chicken in ziplock bag and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with fork in a shallow dish: Set aside. Combine bread crumbs, parsley, salt, and pepper, and zest in another wide, shallow bowl. Dip bith sides of chicken breat in dipping mixture, and transfer to crumb dish. Pat crumbs on both sides. Sauté chicken in oil in a large, non stick oven proof skillet over medium- high heat for 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 until done, about 8 more minutes.

(I don't have one of these oven proof skillets, so I usually heat a baking dish in the oven with a little bit of oil and transfer the chicken from the skillet to the dish that is preheated in the oven. It still turns out awesome!)

1 comment:

Jen said...

Very good - I think I did it completely wrong and it still tasted good!