Parmesan Crusted Chicken

This recipe is an adaption of one in the Metro transit newspaper. It is very easy to make and very tasty. The original recipe called for parmesan only, I've added 2 more cheese and a few more herbs.

• Ready In: 25 mins
• Serves: 4
• Yields: 4 cutlets

Ingredients

• 1  tablespoon  cooking oil
• 2  egg whites
• 1  tablespoon Dijon mustard
• 4  boneless skinless chicken breasts
• 1  cup parmesan cheese
• 1⁄2 cup asiago cheese
• 1⁄2 cup romano cheese
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon cayenne

Directions

1. 1.) Preheat broiler to high and set oven rack to top shelf. DOn't walk away from this when it is cooking!).
2. 2.) Lightly oil a foil covered cookie sheet. (I use graapeseed oil) I said a tablespoon-it could be less, just enough brushed across the foil to keep the chicken from sticking.
3. 3.) mix egg whites with dijon mustard. Whisk together and set aside.
4. 4.) PLace chicken breasts on a cutting board. With knife parallel to board, slice breats in half to create 2 thin cutlets.
5. 5.) Dip each, one at a time, in egg white mixture.
6. 6.) mix herbs and spices into the 3 cheeses and combine.
7. 7.) Dip each egged cutlet one at a time into the cheese mixture.
8. 8.) Lay on baking sheet and place under broiler.
9. 9.) Broil until golden and cruncky on one side.
10. 10.) Flip breasts over and cook on other side until also brown & crunchy- about 5 minutes per side.
11. 11.) Remove from oven and serve with your favourite salad.