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Wednesday, January 31, 2007

Lemon Crusted Chicken

Lemon Crusted Chicken
From Liz, TWFD Reader
Recipe type: Main Dish, Poultry
  • 2 Boneless, skinless chicken breasts
  • Dipping Mixture:
  • Blend:
  • 2 egg whites
  • 2 teaspoon cornstarch
  • Juice of ½ lemon
  • For the Crusting Mixture:
  • Combine:
  • 1 cup course bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Zest of one lemon, minced
  • Saute chicken in:
  • 3 tablespoon olive oil
  1. Preheat oven to 450Ëš. Prepare chicken breasts by slicing each piece in ½ 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.
  2. This makes a very moist and flavorful chicken.

1 Comment »

  1. 1
    Rachel U

    Lemon chicken is one of my favorite combos! Love this.

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