Wednesday, October 1, 2008

Lemon Crusted Chicken

from This Week For Dinner

i tried this out last night and the chicken was great. very moist and yummy. i liked that it had a different taste to it. It's not good as leftovers though so don't make too much, oh and I had to cook it in the oven for about 13 minutes instead of 8.

2 Boneless, skinless chicken breasts

Dipping Mixture:
Blend: 2 egg whites
2 tsp cornstarch
Juice of 1⁄2 lemon

For the Crusting Mixture:
1 cup course bread crumbs
1 T. chopped fresh parsley
1 t. kosher salt
1⁄4 t. ground black pepper
Zest of one lemon, minced

Saute chicken in:
3 T olive oil

Preheat oven to 450˚. Prepare chicken breasts by slicing each piece in 1⁄2 lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish). 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 skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.

This makes a very moist and flavorful chicken.

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