Meg's Pan-Fried Chicken

You will think you are dining in a screened in-porch with the colonel as your host when you bite into this pan-fried chicken.

4 4-ounce chicken breasts, skin and fat removed
1 tablespoon whole-wheat flour
1 egg white, beaten until foamy
1/2 cup panko (Japanese-style breadcrumbs)*
1 teaspoon dried thyme
1/2 teaspoon sweet paprika
1/2 teaspoon onion powder
2 teaspoons olive oil

*Use whole-wheat breadcrumbs if you can’t find panko.

Preheat the oven to 375 degrees F. Coat a 9 × 13-inch baking dish with cooking spray.
Line up three flat dishes as a breading station. The first dish should hold the flour and the second the beaten egg white. In the third, combine the panko, thyme, paprika, and onion powder.
Coat a large skillet with cooking spray and place it over medium-high heat. Add 1 teaspoon of the olive oil.
Prep the chicken in two batches. Pat each piece of chicken dry with paper towels.
Dredge two pieces of chicken in the flour, then dip them in the egg white, and coat them with the breadcrumbs. Add them to the hot skillet and cook for 3 minutes per side, then transfer them to the baking dish.
Add the remaining teaspoon of oil to the skillet for the second batch. Repeat the breading and pan-frying process with the other two chicken breasts, then bake them in the preheated oven for 7 to 8 minutes, or until the meat is no longer pink and reaches an internal temperature of 165 F using a quick-read thermometer.