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| Makes: Four Servings | Total Time: 1 Hour | Rating: Easy | |||||
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Prepare: 2 boneless, skinless chicken breast halves Whisk for Dipping Mixture: 2 egg whites 2 t. cornstarch Juice of 1/2 lemon Combine for Crusting Mixture: 1 cup coarse bread crumbs (to dry, bake at 200° 10 - 15 min.) 1/2 cup Parmesan cheese, grated 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
Dipping and Crusting Chicken Pat crumbs onto both sides of the chicken breasts - it's okay if some crumbs fall off. Rest at room temperature on a rack for 20 - 30 minutes. |
Preheat oven to 450°. Prepare chicken breasts. Cut in half lengthwise, then pound between plastic until 1/2" thick. Whisk egg whites, cornstarch, and lemon juice in a shallow dish for the dipping mixture; set aside. Combine ingredients for crusting mixture in a wide, shallow dish. Crust prepared chicken by dipping both sides first in the dipping mixture, then in the crusting mixture. Transfer the crusted chicken to a rack set over a baking sheet. Air-dry chicken 20 - 30 minutes to help set the crumbs. Saute the chicken in a large, nonstick, ovenproof skillet over medium-high heat. Cook until golden and crisp on one side. Flip the chicken, then transfer pan to preheated oven to finish cooking, 8 - 10 minutes.
Sauteing Saute chicken until golden, about 3 mintues. Carefully flip the chicken (use your hand to help guide it). Then transfer the pan to the oven. |
Say "no" to bland chicken! This Parmesan crust has flavor written all over it. |
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| Nutrition facts (Per 4-oz. serving):
260 calories; 23% calories from fat; 6.5g total fat; 22g carb.; 1067mg sodium. |
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