Parmesan Crusted Chicken

I love dishes that appear like you spent the afternoon in the kitchen but really didn't take as much work as they look like. This Parmesan Crusted Chicken recipe from Cuisine Magazine
tastes like you spent half the day in the kitchen. The crusting keeps the chicken juicy inside and gives it tons of flavor.

In fact, this recipe was in the sample issue they sent to me and is one of the reasons I subscribe to that magazine! I usually pair this with a roasted potato (chop 3-4 medium potatoes into bite size, toss in olive oil and spices and roast in the preheated oven for about 20-25 minutes; toss them in right after you crust the chicken) and side salad but they are also great with these stuffed potatoes.

Makes: Four Servings Total Time: 1 Hour

You need:
2 boneless, skinless chicken breast halves
2 egg whites
2 t. cornstarch
Juice of 1/2 lemon
1 cup coarse bread crumbs (to dry, bake at 200� 10 - 15 min.)
1/2 cup Parmesan cheese, grated
1 T. chopped fresh parsley
1 t. kosher salt
1/4 t. ground black pepper
Zest of one lemon, minced
3 T. olive oil

Directions:
Preheat oven to 450�.
Prepare chicken breasts. Cut in half lengthwise, then pound between plastic until 1/2" thick.
Whisk egg whites, cornstarch, and lemon juice in a shallow dish for the dipping mixture; set aside.
Combine ingredients for crusting mixture (coarse bread crumbs thru lemon zest) in a wide, shallow dish. Crust prepared chicken by dipping both sides first in the dipping mixture, then in the crusting mixture. Transfer the crusted chicken to a rack set over a baking sheet. Air-dry chicken 20 - 30 minutes to help set the crumbs. (See tip at bottom)
Saute the chicken in a large, nonstick, ovenproof skillet over medium-high heat. Cook until golden and crisp on one side. Flip the chicken, then transfer pan to preheated oven to finish cooking, 8 - 10 minutes. (See tip at bottom)

Tip: Dipping and Crusting Chicken
Pat crumbs onto both sides of the chicken breasts - it's okay if some crumbs fall off. Rest at room temperature on a rack for 20 - 30 minutes.
Tip: Sauteing
Saute chicken until golden, about 3 mintues. Carefully flip the chicken (use your hand to help guide it). Then transfer the pan to the oven.