May 12, 2008

Paneed Chicken Breast With Fresh Lemon

2 6 oz. boneless skinless chicken breasts
2 fresh lemons
2 eggs, whipped
2/3 C. Seasoned Italian bread crumbs
1/2 C. flour

Pound chicken until even in thickness, coat lightly with flour, coat evenly in egg mixture, place chicken in bread crumbs. Make sure to coat evenly and press the crumbs into the chicken

Preheat an (oven suitable) non stick saute pan to medium high with 3 T. of oil, place the chicken in the hot oil and cook until it is golden brown, turn it over and cook the other side until it is golden brown. Then place the pan in a preheated 350 degree oven, and cook for 4-5 minutes more. Be sure not to burn the chicken.

Remove chicken from the oven and serve with fresh cut lemons squeezed over the top