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Herb and Parmesan Crusted Chicken

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“George Foreman – Big Book of Grilling Barbecue and Rotisserie”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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