Crunchy Garlic Chicken - Jamie Oliver's

• 2 skinless chicken breast fillets (about 8 ounces each)
• 3 cloves of garlic
• 2 lemons
• 15 Saltine crackers (preferably unsalted tops)
• 2 tablespoons olive or vegetable oil
• 8 sprigs of fresh Italian parsley
• 1/8 teaspoon sea salt
freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 1 large egg plus one egg white
• Lemon wedges, for serving

Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Whiz until the mixture is very fine, then pour these crumbs onto a plate.

Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.

Preheat your oven to 475°F. Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.