Tender Breaded Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless, skinless chicken breasts2 eggs, whites onlySeasoned bread crumbs (enough to coat the chicken)Olive oil and butter for pan frying (about 1 tbsp each ... you can substitute)2 lemons, quartered (this takes the chicken from good to great!)
Makes 4+ servings.
(1) Trim raw, thawed chicken breasts of visible fat. Wrap each breast in cling wrap and pound until half the original thickness. You can use the flat side of a meat pounder or the bottom of a small skillet. The saran wrap is just to keep things from getting too messy.
(2) Lightly beat egg whites in a shallow bowl until just frothy. You don't need a mixer for this. A fork or whisk will do.
(3) Pour bread crumbs in a separate shallow bowl or plate.
(4) Dip each breast first in the egg whites and then in the bread crumbs to coat. Then place on a clean plate.
(5) Heat the butter/oil (or just oil if that's your preference) in a skillet over medium to medium-high heat.
(6) Pan fry the chicken breasts until cooked through, but don't overcook.
(7) Sprinkle with lemon juice and serve with lemon wedges. The lemon juice really makes all the difference!
A good side dish pairing is rice pilaf and/or a lemony romaine lettuce salad.
Number of Servings: 4
Recipe submitted by SparkPeople user SLIMDUCK.
(1) Trim raw, thawed chicken breasts of visible fat. Wrap each breast in cling wrap and pound until half the original thickness. You can use the flat side of a meat pounder or the bottom of a small skillet. The saran wrap is just to keep things from getting too messy.
(2) Lightly beat egg whites in a shallow bowl until just frothy. You don't need a mixer for this. A fork or whisk will do.
(3) Pour bread crumbs in a separate shallow bowl or plate.
(4) Dip each breast first in the egg whites and then in the bread crumbs to coat. Then place on a clean plate.
(5) Heat the butter/oil (or just oil if that's your preference) in a skillet over medium to medium-high heat.
(6) Pan fry the chicken breasts until cooked through, but don't overcook.
(7) Sprinkle with lemon juice and serve with lemon wedges. The lemon juice really makes all the difference!
A good side dish pairing is rice pilaf and/or a lemony romaine lettuce salad.
Number of Servings: 4
Recipe submitted by SparkPeople user SLIMDUCK.
Nutritional Info Amount Per Serving
- Calories: 391.6
- Total Fat: 10.2 g
- Cholesterol: 144.7 mg
- Sodium: 466.8 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.3 g
- Protein: 59.3 g
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