almost fried lemon chicken
- Categories
- Poultry
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 | Egg whites; at room temp. |
| 4 teaspoons | Lemon juice; at room temp. |
| ½ teaspoon | Cayenne |
| 4 | Boneless skinless chicken breasts |
| 1 tablespoon | Bread crumbs |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
Recipe by: Corinne T. Netzer Preparation Time: 0:15 Preheat oven at 400. Prepare pan with foil, sprayed with cooking spray. Whisk egg whites with 1 teaspoon lemon juice and cayenne in a mixing bowl.
Add chicken to mixture and turn to coat all sides. In a wide, shallow dish combine, bread crumbs, salt, and pepper, and blend well. Remove chicken pieces from egg mixture and press into bread crumbs, coating all sides with crumbs. Place chicken on a clean platter, cover and refrigerate for 1 hour. Place chicken pieces in a single layer in a prepared baking dish and bake for 15 minutes. Carefully turn chicken pieces and bake for an additional 10 minutes or until cooked through and golden. Arrange chicken on a heated serving platter. Drizzle pieces with remaining lemon juice.
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