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| INGREDIENTS |
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4
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boneless and skinless chicken breasts, pounded thin
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1/4 cup
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flour
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salt and pepper
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3
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eggs, lightly beaten
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3/4 cup
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panko breadcrumbs (oriental aisle)
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1/4 cup
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grated parmesan
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1/2 cup
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pinenuts, coarsely chopped
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zest from 1 lemon, minced
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| RECIPE |
- Preheat oven to 400 degrees F.
- Place flour on one plate, eggs in shallow bowl and remaining ingredients on another plate.
- Flour chicken, dip in eggs and then coat with parmesan mixture; place on baking sheet covered with wax paper, set aside.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in large ovenproof sauté pan.
- Sauté chicken for 4 minutes or until lightly brown, turn using a spatula.
Place chicken in sauté pan preheated oven and bake until chicken reaches an internal temperature of 165 degrees F.
- Remove from oven and let drain on paper towel before serving.
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| SERVING SUGGESTION |
SERVING SIZE:
1 chicken breast
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
425 |
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| Total Fat |
25 g |
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| Sodium |
223 mg |
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| Total Carbohydrates |
20 g |
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| Fiber |
1 g |
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| Protein |
30 g |
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