Crusted Chicken Breasts

This recipe is Baylie’s new favorite

Servings:

Prepare:
2 (6-8 oz) boneless, skinless chicken
breast halves
(6-8 oz. Each)
(For the dipping mixture) –
Blend:
2 egg whites
2 tsp. Cornstarch
the juice of ½ lemon
(For the crusting mixture) –
Combine:
1 cup coarse dry bread crumbs
(make your own with ciabata bread)
1 Tblsp. Chopped fresh parsley
1 Tblsp. Kosher salt
¼ tsp. Ground black pepper
Zest of one lemon, minced
Saute Chicken in:
3 Tblsp. Olive oil

Preheat oven to 450 degrees.
Prepare chicken breasts, cutting and pounding them thin. I also cut each breast in half longwise. Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine bread crumbs, parsley slat, pepper, and zest in a second wide, shallow dish. Dip chicken in the liquid mixture and then dip them in the crumbs making sure enough crumb mixture sticks. Set them aside for at least 20 – 30 minutes to set crust.
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 chicken to a cooling rack that has been placed on top of a greased jellyroll pan. Bake for about 8 more minutes.