Ingredients Jump to Instructions ↓

  1. 5 slices whole wheat bread

  2. 2 tablespoons grated Parmesan cheese

  3. 2 tablespoons chopped fresh parsley

  4. 8 (6-ounce) skinless, boneless chicken breast halves

  5. 1/4 cup fresh lemon juice

  6. 1/3 cup whole wheat flour

  7. 1 teaspoon cracked black pepper

  8. 1 teaspoon dried thyme

  9. 1 teaspoon dried rubbed sage

  10. 1/4 teaspoon dried rosemary, crushed

  11. 1/4 teaspoon salt

  12. 3 large egg whites, lightly beaten

  13. 2 tablespoons olive oil, divided

Instructions Jump to Ingredients ↑

  1. Place bread in a food processor; process 30 seconds or until crumbly. Combine breadcrumbs, cheese, and parsley; set aside.

  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush both sides of chicken with lemon juice. Combine flour and next 4 ingredients in a large zip-top plastic bag. Add chicken, and seal bag; shake to coat.

  3. Sprinkle both sides of chicken with salt. Dip chicken in egg white; dredge in breadcrumb mixture.

  4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 chicken breast halves; cook 4 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining oil and chicken.

  5. carbo rating: 11


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