Crusted Lemon Chicken Breasts

Ingredients

  • 3-4 boneless, skinless chicken breasts
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 1 lemon, zested and juiced
  • 1 cup dry bread crumbs
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon black pepper
  • 3 tablespoons olive oil

Ingredients

  1. Heat oven to 450*F.  
  2. In shallow dish, combine egg whites, cornstarch, and lemon juice
  3. In a second wide dish, mix together bread crumbs, parsley, salt, pepper, and lemon zest.  
  4. Pound chicken breasts to obtain equal thickness for each.  
  5. Coat chicken in egg white mixture, then bread crumb mixture.  Place on a plate or serving platter and rest, refrigerated, for 20 minutes. 
  6. Spray 9 by 12-inch baking dish with cooking spray.  
  7. Heat oil in large skillet and brown chicken on both sides, about 3 to 5 minutes per side.  Transfer chicken to baking dish and bake 10 to 20 minutes or until chicken is cooked through.  An instant read thermometer should read 165*F in the thickest part of the chicken.   

Comments

This recipe is from Cully’s Kitchen and I don’t remember it at all.  But it sure does look and sound tasty!