This is a great easy, healthy, and yummy chicken dish that you can make really quickly. I added this to a salad and it was so good! Because you bake the chicken at such a high temperature, it cooks quickly and is really crunchy. I recommend going ahead and cutting the chicken breasts into strips and cooking them like that to cut down on the cook time even more.
from Jamie Oliver
2 skinless chicken breast fillets (about 8 ounces each)
3 cloves of garlic
15 Saltine crackers (I used whole wheat.)
2 tablespoons olive or vegetable oil
8 sprigs of fresh Italian parsley or 2 TBSP dry parsley
1/8 teaspoon sea salt
freshly ground black pepper, to taste
¼ cup all-purpose flour
1 large egg plus one egg white
Lemon wedges, for serving
Preheat your oven to its highest temperature (475°F).
Cut each chicken breast into 2 equal pieces. Put a square of plastic wrap over each one and pound a few times with the bottom of a pan or mallet until they are the same thickness. If you want you can go ahead and cut chicken into strips and skip the pounding. This is what I did.
Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Pulse until the mixture is very fine, then pour these crumbs onto a plate.
Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Press the crumbs on to the chicken so they stick better, you want the meat to be totally coated.
Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.
Squeeze lemons over chicken in you desire. As I mentioned earlier, this is great on top of a big salad, by itself, or with a dipping sauce.