pat's Recipe

Seasoned Crusted Chicken Breasts

Category: Poultry

4 boneless, skinless chicken breasts
4 egg whites
1 Tbsp. cornstarch
Juice of 1 lemon
2 cups dry bread crumbs
One quarter cup fresh parsley, chopped
2 tsp. kosher salt
One half tsp. ground pepper
1 Tbsp. grated lemon zest
One third cup olive oil

Pound chicken breasts to one half inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture and saute in olive oil for several minutes on each side until chicken is fully cooked.

Makes 4 servings.