Blend 2 egg whites, 2 t. cornstarch and the juice of 1/2 lemon with a fork in a shallow dish.
I used three chicken breasts for this recipe. Lightly pound the breasts to an even thickness.
Dip both sides of the chicken in the egg mixture.
Carefully turn the chicken and brown on both sides. Unfortunately, my crumb coating stuck to the pan. Make sure you have enough oil in the pan and the crumb mixture has dried.
Roasted Potatoes with Garlic and Rosemary
Preheat oven to 450 degrees.
Bring 6 quarts salted water to a boil in a large saucepan.
2 pounds unpeeled potatoes, cut into large chunks
Heat 1/4 cup olive oil, 4-5 cloves garlic, smashed and 1 T. chopped fresh rosemary in a small saucepan on low heat. Do not let the garlic brown.
Boil the potatoes for one minute. Remove the potatoes with a slotted spoon and place on a baking sheet. Pour the heated oil mixture over the potatoes and stir to coat.
We recently enjoyed this meal with fresh garden green beans. YUMMY!!!