A very moist and tender chicken. Serve with roasted new potatoes. Excellent for a family dinner or even company.

Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.

4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
2 egg whites
2 teaspoons cornstarch
Juice of 1/2 lemon
1 cup coarse bread crumbs**
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley leaves
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Zest of one lemon, minced
3 tablespoons olive oil

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

** Check out Making Homemade Bread Crumbs.

Preheat oven to 450 degrees F.

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/2-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.

In a shallow pie plate, combine egg whites, cornstarch, and lemon juice.

In another shallow pie plate, combine bread crumbs, Parmesan cheese, parsley, salt, pepper, and lemon zest.

Dip both sides of prepared chicken into the egg/cornstarch mixture. Transfer the chicken to the crumb plate, and pat crumbs on both sides of the chicken.

Let chicken air dry on a baking rack for approximately 30 minutes to set crust.

In a large nonstick, ovenproof frying pan over medium-high heat, heat olive oil. Add chicken and cook 3 minutes until golden brown. Carefully flip chicken and then transfer frying pan to oven to finish cooking. Roast chicken in the oven approximately 8 to 10 minutes until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven.

Transfer chicken onto a serving platter and serve immediately.

Makes 4 servings.