Depending on how you treat them, thinly sliced chicken breasts can be a heart-healthy source of protein or a real workout for your jaw. Chicken's lean white meat demands a deft touch to avoid the dreaded rubbery chicken syndrome. The good news: skinless chicken breasts contain little fat; 3 ounces, or half of a baked skinless chicken breast, has 142 calories and almost 27 grams of protein. The bad news: fat provides flavor and moisture to meats, so you must provide both in the preparation and cooking process.
Preheat your oven to 400 degrees Fahrenheit.
Lightly coat the rack on your roasting pan with non-stick spray or cooking oil.
Season the chicken pieces with salt and pepper and set it aside on a plate.
Separate the eggs, reserving the yolks for future use, and whisk together the egg whites on a plate or shallow pie dish.
Mix the breadcrumbs together with the grated Parmesan cheese on another plate or shallow pie dish.
Pick up the chicken with a fork and place it in the whisked egg whites, turning to coat the chicken entirely.
Move the coated chicken to the plate containing the breadcrumb and Parmesan mixture. Press it down gently so that the crumbs adhere, then turn the chicken over and repeat the process.
Gently transfer the prepared chicken to the oiled rack of the roasting pan.
Place the pan onto the middle rack of your oven and cook the chicken for 15 to 20 minutes, turning the chicken pieces once to ensure that both sides become golden brown.
Preheat your oven to 375 degrees Fahrenheit.
Place some fruit jam or marmalade, mustard, a liquid such as orange juice and some honey in a small saucepan. Sample the mixture using a teaspoon, and adjust the amount of each ingredient to your taste.
Heat the mixture and bring it to a boil, reducing it until it forms a thick glaze. Add alternate seasonings if you prefer.
Spoon some of the glaze on top of the chicken breast or use a pastry brush to brush it on.
Lift the chicken from the plate with a fork and place it onto the baking pan.
Sprinkle the tops of the glazed breasts with sesame seeds.
Place the baking pan with the chicken onto the middle rack of the oven and cook the chicken for about 15 minutes or until the glaze caramelizes and the sesame seeds turn golden brown.