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Pecan Crusted Chicken

4 Chicken breasts pounded 1/4 inch thick		2 egg whites
2 T cornstarch		Juice of 1/2 lemon
Whisk all ingredients together and set aside.

1 Cup Japanese bread crumbs		1 Tablespoon flat leaf parsley
1 teaspoon kosher salt		1/2  t ground black pepper
3 Tablespoons Chopped Lemon Zest		1/2 Cup chopped pecans
1/2 teaspoon dried oregano		1/2 teaspoon dried thyme
1/2 teaspoon paprika		1/4 teaspoon cayenne
Mix all ingedients above together and place in a large bowl.

Coat chicken breast in egg white mixture.  Then dip chicken into dry mixture.  Push mixture into chicken to stick.  Heat 4 Tablespoons  oil in large skillet and cook chicken 1 minute per side until golden brown.  Next place chicken on a cookie sheet and bake in 350 oven for 10 minutes untill cooked.

Let Chicken Cool.  Serve on a bed of lettuce and pack in medium size Glad disposable container. << Back  More >>