Preparation Time: 10
Cooking Time: 15
- 4 boneless chicken breast -halves
- 2 tbs. olive oil
- 1 shallot or scallion; minced
- 1 cup dry breadcrumbs
- 3 tbs. parsley; chopped
- 1/4 tsp. thyme; or 3/4 tsp. fresh, -minced
- 1/8 tsp. rosemary; crumbled, or 1/2 -tsp.
- 1 egg yolk
METHOD / DIRECTIONS:
Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick. Heat 1-tsp. oil in a heavy nonstick skillet over medium low heat. Sauté, shallot 1-2 minutes or until softened. Transfer shallot to a bowl and set aside. Stir next 4 ingredients and salt and pepper to taste into bowl with shallot. Add 1/2-tsp. oil and egg yolk and lightly toss. Heat remaining oil in same skillet over medium high heat. Sauté; chicken 3 minutes per side. Turn on broiler. Place chicken breasts on an ovenproof platter. Press a portion of crumb mixture onto one side of each chicken breast until breadcrumb mixture is 1/4 inch thick. Place chicken on broiler pan, crumb side up, and broil 1 minute or until golden. Serve crumb side up.