Thursday, June 25, 2009

Parmesan Crusted Chicken

4 servings

2 boneless, skinless chicken breast halves (6-8 oz ea)

2 egg whites
2 tsp cornstarch
juice of 1/2 lemon

in seperate large bowl combine:
1 cup coarse breadcrumbs (i use panko)
1 Tbsp chopped fresh parsely
1 tsp kosher salt
1/4 tsp ground black pepper
zest of 1 lemon, minced
1/2 cup parmesan cheese, grated

saute in:
3 Tbsp olive oil

prepare chicken halves by pounding, whisk egg whites cornstarch and lemon juice in shallow dish for dipping mixture. dip chicken in dipping mixture then dredge in breadcrumb mixture, coating both sides. let rest (20-30 minutes) Preheat oven to 450, saute rested chicken in olive oil (in a pan that can go in the oven) medium heat for 3 minutes until golden brown and crisp. carefully turn w/ spatula and transfer skillet to oven. roast chicken just done about 8 more minutes

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