CRUSTED CHICKEN

Good morning all! Sorry I missed a day! Not only was I on the fritz,so was (is) my lap-top. Having to share the keyboard with hubby! No worries, though I am back on track!
With all the concerns over the price of beef,the fat in beef,the red meat is going to kill you sooner(what isn't?), we have turned our dinners into a never-end meal of chicken this and chicken that!
this recipe has a dual funtion! You get to beat something to relieve the tension of the workday and you get a delicious meal!

Prepare your chicken breasts by placing in a plastic bag and beating the crap of of the fat end...The chickn breast should be a fairly even thickness before you continue..

Separate 2 eggs( for all you 3-stooges fans-that is whites from yolks)
2 tsp cornstarch
juice fron 1/2 lemon
set aside

combine:
1 cup dried coarse breadcrumbs (if you don't have any crumbs-tear several slices of bread into small chunks and lightly toast)
1 tbl parsley
1 tsp kosher salt
1/4 tsp ground pepper
zest of one lemon-minced (or 2 tsps ground lemon zest)

Dip the beaten chicken breasts in the egg white mixture-covering completely
now roll in the bread crumb mix to crust completely.

Saute the chicken breasts in an oven-proof shallow skillet w/ 1 tbl olive oil for about 3 minutes or until golden brown and crisp on both sides


pre-heat the oven to 450
transfer the skillet to preheated oven and finish chicken by roasting for aapx 8 to 10 minutes(depends on how thick the breasts)