This rainy and cold weather is getting to me. Its about the 5th straight day of rain MN... but I guess thats more reason to cook!
What you need:
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose wheat flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Chopped fresh parsley leaves, for serving
Preheat the oven to 400 degrees F.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan, top with lemon slices and allow them to bake for 5 to 10 minutes.
Set to cool and top with parsley if desired....can serve with veggies, a baked potato or any pasta.
Based on a recipe from Barefoot Contessa 2007, www.foodnetwork.com
Keep on cooking!!