Tender Breaded Chicken Breasts
Yield: 4 servings

Lightly battered, pounded chicken breasts are seared in olive oil to make a healthier version of this favorite comfort food. Slice and serve on salads, or leave whole and top with sauce and sauteed vegetables.

4 boneless, skinless chicken breasts
2 cups whole wheat pastry flour
3 eggs
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dried herbs of your choice
2 tablespoons olive oil

Lay one breast between two pieces of parchment paper and gently pound with the flat end of a mallet or the bottom of a wine bottle to about 1/4-inch-thick. Repeat with the other breasts.

Measure the flour onto a large plate and season with the salt, pepper and herbs; mix until blended. Beat the eggs and pour onto a separate plate.

Heat the oil over medium heat in a large saute pan. Dip the chicken pieces into the flour mixture once, then into the egg, coating both sides lightly. Dip again in the flour until coated. Place the cutlets in the hot oil and sear until golden brown, about 3-4 minutes on each side.

©2006 Copyright Alison Anton - All rights reserved.