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Ingredients
6 boneless skinless chicken breast halves *
6 tablespoons fresh lemon juice
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups plain breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges
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Instructions
Using meat mallet, pound chicken breasts between sheets
of plastic wrap to 1/2- 3/4 inch thickness. Arrange
chicken in 15 X 10 X 2 inch glass baking dish and pour
lemon juice ove chicken. Cover and refrigerate 1 hour.
Preheat oven to 450.
Remove chicken from dish and pat dry with paper towels.
Melt butter with oil in small saucepan over medium heat;
cool slightly. Mix breadcrumbs, basil, parsley, rosemary,
salt and pepper in pie dish. Brush chicken breasts on
both sides with with melted butter mixture. Coat chicken
on both sides with breadcrumb mixture. Place chicken
on baking sheet.
Bake, uncovered, until chicken is cooked through and
breadcrumbs are golden, about 20 – 30 minutes. (Test
to make sure) Transfer to plates and dress with lemon
wedges.
* NOTE: This method also works well with skinless chicken
drumsticks. Kids love ’em.
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