Crusted Chicken Breast

Ingredients:
2 boneless, skinless Chicken Breasts
2 eggs
2 teaspoons cornstarch
Squeeze of lemon juice
1 cup Panko*
1  teaspoon dried parsley
1 teaspoon salt
¼ teaspoon black pepper
3 Tablespoons olive oil

Directions:
Preheat oven to 450 degrees.

Slice chicken breasts into halves or thirds.

Mix eggs, cornstarch and lemon juice in a wide shallow dish.
Combine bread crumbs, parsley, salt and pepper in a second dish.

Dip the chicken into the egg mixture and then into the crust mixture.
Place on a plate and cover with remaining crumbs and put in refrigerator for 30 minutes to set the crust.

Saute chicken in oil in a large non-stick oven safe skillet over medium-high heat until chicken is golden brown and crisp-about 3 minutes per side.



Transfer the skillet to the oven to finish cooking-about 8 minutes more.