Parmesan Crusted Chicken

Thanks to Women's Health magazine for a fantastic recipe that was really easy to make.  Their recipe for Crispy Parmesan Chicken included ingredients that I already had in the house, and it took less than an hour to complete (which is a success story in itself).  I highly recommend this recipe!

Parmesan Crusted Chicken

Ingredients

• 4 boneless chicken breasts
• 1 cup bread crumbs
• 2 tablespoons fresh parsley, washed and roughly chopped
• 2 tablespoons grated Parmesan cheese
• 1/2 tablespoon dried Italian seasoning
• 2 egg whites
• 2 tablespoons butter
• 2 tablespoons caper
• 2 tablespoons Dijon mustard
• 1 1/2 tablespoon freshly squeezed lemon juice (about 1/2 of a really juicy lemon)
• vegetable oil
• salt and pepper

Directions

1. Butterfly each chicken breast so that you end up with 8 pieces in total.  Cut excess fat off and rinse.
2. In a wide bowl, combine bread crumbs, cheese, and Italian seasoning.  
3. In another bowl, beat egg whites slightly. 
4. Season chicken with salt and pepper. 
5. Heat oil in a frying pan at medium heat.  Dip two chicken breasts (one at a time) into the egg whites and then into the crumb mixture.  Add chicken to pan and cook each side for about 3-4 minutes.  Transfer to a platter to rest and lightly cover with foil.  Repeat with the rest of the chicken.
6. While the pan still at medium heat, add butter.  Once butter is melted, stir in capers, mustard, and lemon juice.  Use a wooden spoon or spatula to deglaze the pan.  Heat for about 1-2 minutes.  Turn off the heat and add parsley.
7. Transfer sauce to a small bowl before serving.