MAKES: 4 • READY: in 10 minutes
Wash your hands & the cutting board with soap and hot water, after handling raw chicken!
1 pound boneless, skinless chicken breast fillets
1 large egg
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup breadcrumbs
4 tablespoons olive oil, divided
1. Beat egg in a medium mixing bowl, with a fork. Add salt and pepper. Place chicken in egg mixture and mix so all pieces become coated.
2. Place breadcrumbs on a large plate. Dip each chicken piece into the breadcrumb mixture. Turn to coat both sides, patting gently to remove excess crumbs. Place on a separate plate. Repeat until all chicken is coated.
3. Heat 2 tablespoons olive oil in a medium nonstick skillet, over medium heat.
4. Place half the chicken in the pan and cook for 3 to 4 minutes. Using tongs or a clean fork, turn chicken and cook for 3 to 4 minutes more until there is no pink when you slice into it. Remove to a serving plate. Repeat with remaining olive oil and chicken pieces.