Walnut Crusted Chicken

While perusing the aisles of a bookstore, I came across the Power Foods cookbook.  I loved the layout, along with the fact that it includes health benefits of each of the ingredients listed.  I bought it and leafed through the pages, bookmarking recipes I wanted to try.  One of the recipes I flagged was this on for walnut crusted chicken.  I made a few slight modifications, but the result was still really good.

2 slices Whole Wheat Bread, day old (we used about 1/2 cup bread crumbs)
1/3 cup Walnuts
2 tablespoons Parmesan Cheese, grated
Salt and Pepper
1 Egg White
4 Boneless, Skinless Chicken Breasts (we used 6 chicken tenderloins)
1 tablespoon Grapeseed Oil (we used olive oil)
Lemon Slices, for serving (we omitted)

In a food processor, combine bread (or crumbs), walnuts, parmesan, and 1/4 teaspoon salt.  Season with pepper.  Process until fine crumbs form.  Transfer to a shallow bowl.  In another bowl, beat the egg white until frothy.  Pat the chicken dry with paper towels.  Season the chicken on both sides with salt and pepper.  Dip each chicken breast/tenderloin into the egg white to coat completely, then let excess drip off before dredging in crumb mixture, pressing to adhere.  Heat the oil in a large ovenproof skillet over medium heat until hot but not smoking.  Cook the chicken until lightly browned on one side, 1-3 minutes.  Flip chicken and transfer the skillet to a 425 degree oven.  Bake until golden brown and cooked through, 8-12 minutes.  Serve with lemon slices.