2 skinless boneless chicken breast halves

2 eggs -- beaten

1/2 cup all-purpose flour

1 cup bread crumbs

1 lemon -- juice and zest

1 tablespoon oyster sauce

1 tablespoon soy sauce

2 tablespoons honey

cornmeal 1 cup chicken broth

^Slightly tenderize and flatten the chicken breasts.

^Brush some oyster sauce on chicken breasts, on both sides. Sprinkle some cornstarch on both sides. Let marinate 15 minutes.

^Dip chicken breasts first in beaten eggs, then in flour, and coat with bread crumbs.

^Cook on both sides on slow-medium heat in a pan, with very little oil. Lemon glaze:

^In small sauce pan, bring chicken stock to a boil. Add soy sauce and stir for a few minutes. Add honey, lemon juice and zest. Simmer for a couple of minutes. Mixture should not be thick.

^Scallop chicken breasts and pour glaze over it. Serve with shredded veggies or fine noodles.

Posted on Kitmailbx by cewvb@mail.ilap.com