Parmesan Crusted Chicken Breasts

An excellent recipe for crusted chicken.
A flavorful crust and a juicy interor,
you can cut it with a fork.
Try serving it with Sage Butter Sauce
and Roasted Potatoes with Garlic and Rosemary.

Ingredients:
2 whole Chicken breasts boneless and skinless
2 Egg whites
2 tbl. Cornstarch
Juice of 1/2 lemon
1 cup Dry, course bread crumbs
1 Tbl Fresh parsley chopped
1 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
Zest of 1 lemon minced
1/2 cup Parmesan cheese grated
3 tbl. Olive oil
Sage-Butter Sauce
3 tbl Shallots minced
1/2 cup Dry white wine
1/2 cup Heavy cream
1/2 cup Chicken broth
1 teaspoon Fresh lemon juice
4 Tbl Unsalted butter cold, cubed
1 teaspoon salt,white pepper,cayenne to taste
1 teaspoon Fresh sage minced


Directions:
Preheat oven to 450 degrees F.
Prepare the chicken by halving
and then halving again lengthwise.
Pound to about 1/2 inch thick.
Blend the egg whites, cornstarch,
and lemon juice with a fork in a wide,
shallow dish; set aside.
Combine the bread crumbs, parmesan, parsley,
salt, pepper, and zest in a second wide, shallow dish.

To crust the chicken breasts,
dip each in the egg white mixture
and then roll in the bread crumbs.
Then transfer the chicken
to a rack set over a baking sheet.
Air-dry the chicken for 20-30 minutes.

To cook, first saute the chicken
on the stove in an ovenproof skillet.
Saute until the chicken is golden
and crisp on one side, then
carefully flip the pieces over.
Finally, transfer the whole pan
to a 450 degree oven to finish.
Cook for 8 to 10 minutes in the oven.