Parmesan Chicken

• Meat

  • 6 Chicken breasts, boneless skinless

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/3 cup Flour
  • 1 tsp Salt

• Oils & Vinegars

  • 2/3 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, seasoned

• Dairy

  • 1/3 cup Parmesan cheese, grated

Found on dashofherbs.com

Description

Directions

• Pound chicken until 1/4 thick. I bought thin chicken breasts since I dont have a tenderizer.
• Combine flour, salt and pepper on a dinner plate. On a second plate, beat the egg whites with 1 T water. On a third plate, combine bread crumbs with the parmesan cheese.
• Coat the chicken on both sides with the flour mixture, then dip both sides of the chicken into the egg mixture. Dredge the chicken with the bread crumb mixture, pressing lightly.
• Heat the olive oil in a large non-stick skillet and cook 2-3 breasts on medium-low heat for 3-4 minutes each side, until cooked through.
• Cook the rest of the chicken with the remaining olive oil.