This is our favorite chicken recipe. Ashley even loves it!
2 boneless, skinless chicken breasts
Dipping mixture:
2 egg whites
2 tsp cornstarch
Juice from 1/2 lemon
Crusting mixture:
1 cup bread crumbs
1 tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
zest from 1 lemon
3 tbsp olive oil
Preheat oven to 450 degrees. Slice chicken into 1/2 lengthwise. Blend eggs, cornstarch and lemon juice. Set aside. Combine crumb mixture. Dip chicken in egg mixture, then in crumb mixture (both sides). Saute chicken in oil in a large skillet over med-high heat until golden and crisp. Carefully turn chicken and transfer skillet to oven. Roast chicken until done (about 8 more minutes). I have also carefully transferred the chicken from the skillet to an oven-safe pan, and it works pretty well. Just be careful to not remove the crust.
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