Seasoned Crusted Chicken Breasts

• 4 boneless, skinless chicken breasts
• 4 egg whites
• 1 Tbsp. cornstarch
• Juice of1 lemon
• 2 cups dry bread crumbs
• 1/4 cup fresh parsley, chopped
• 2 tsp. kosher salt
• 1/2 tsp. ground pepper
• 1 Tbsp. grated lemon zest
• 1/3 cup olive oil

Pound chicken breasts to 1/2 inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture and saut� in olive oil for several minutes on each side until chicken is fully cooked.

The Skinny: Use egg white substitute.