Monday, February 22, 2010

Easy Crusted Chicken

This is a super simple but delicious dinner. It can be made even easier by using purchased bread crumbs in seasoning (I like the garlic & herb kind). For even more crunch, try adding finely chopped pecans to the bread crumb mixture. The key to getting tender but crunchy chicken is to fry and then bake.

Easy Crusted Chicken

2-3 chicken breasts
2 eggs, beaten
1 teaspoon lemon juice (optional)
1/2 cup italian seasoned bread crumbs (make your own using italian seasoning)
1/4 cup finely chopped pecans (optional)
2T. olive oil

Beat eggs with lemon juice in shallow dish. In separate dish combine bread crumbs and pecans. Cut away fat from chicken and slice into thin strips. Thoroughly coat chicken strips in egg mixture. Press chicken strips, one at a time, into dried bread crumb mixture thoroughly coating each piece. Set aside to rest (if your coating falls off, let rest 5-10 minutes to set). Turn oven to Broil. Heat 2 Tablespoons of oil in skillet over medium high heat. Fry each strip of chicken until browned- 2-3 minutes on each side. Transfer chicken strips to an oven-proof pan and on the middle rack broil an additional 10-15 minutes, turning once, checking regularly. You want the all the pink to be gone- but don't overcook the chicken, you want it to be tender. Serve with your favorite grains and vegetables.

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