Herb and Parmesan Crusted Chicken |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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George Foreman – Big Book of Grilling Barbecue and Rotisserie Ingredients:
4 chicken breasts, boneless, skinless |
2 tablespoons minced fresh thyme |
2 tablespoons minced fresh sage |
2 tablespoons minced fresh chives |
2 tablespoons minced fresh parsley |
3/4 cup panko breadcrumbs |
1/4 cup parmesan cheese, grated |
salt and pepper |
1 tablespoon olive oil |
2 egg whites, lightly beaten |
Directions:
1. Remove the tenderloins from the chicken and reserve for another recipe.
2. Slightly flatten the chicken breasts with a mallet.
3. Combine the herbs, bread crumbs, grated cheese and salt and pepper.
4. Slowly drizzle the olive oil over the mixture, lightly working the crumbs with your fingertips until the mixture is loose and fluffy.
5. Spread the coating out on a cookie sheet.
6. Dip the chicken breasts in the egg white. Drain off the excess.
7. Firmly press each breast in the crumb mixture and press to coat thoroughly.
8. Lay the chicken on a waxed paper lined plate and refrigerate for 1 hour, uncovered.
9. Cook the chicken breasts on a grill for about 3 minutes per side, or until juices run clear.
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