Crunch-Coated Lemon Chicken

• 4 boneless skinless chicken breasts
• 1 large egg, lightly beaten
• 14 teaspoon salt
• 18 teaspoon ground red pepper
• 12 cup wheat germ
• 1 tablespoon butter
• vegetable oil cooking spray
• 3 tablespoons lemon juice
• lemon slice

1. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/2 inch thickness, using a meat mallet or rolling pin.
2. Combine egg, salt, and pepper.
3. Dip each piece of chicken in egg mixture, and dredge in wheat germ.
4. Melt butter in a large skillet coated with cooking spray over medium heat.
5. Add chicken; cook 3 minutes on each side or until done.
6. Remove chicken, and keep warm.
7. Add lemon juice to skillet.
8. Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken.
9. Garnish, if desired.

chicken breasts, egg, salt, ground red pepper, germ, butter, vegetable oil cooking spray, lemon juice, lemon slice

Taken from www.food.com/recipe/crunch-coated-lemon-chicken-211907 (may not work)