Lemon Chicken with a crunch...

 

 

 

4 boneless, skinless chicken breast halves

 

1 large egg, lightly beaten

 

1/4 teaspoon salt

 

1/8 teaspoon ground red pepper

 

1/2 cup toasted wheat germ

 

2 tablespoons butter

 

3 tablespoons lemon juice

 

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

Combine egg, salt, and pepper. Dip each piece of chicken in egg mixture, and dredge in wheat germ.

Melt butter in a large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken, and keep warm. Add lemon juice to skillet. Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken. Garnish with lemon slices, if desired.