| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | Boneless chicken breast halves | |
| 2 | tb | Olive oil |
| 1 | Shallot or scallion; minced | |
| 1 | c | Dry breadcrumbs |
| 3 | tb | Parsley; chopped |
| 1/4 | ts | Thyme; or 3/4 tsp. fresh, minced |
| 1/8 | ts | Rosemary; crumbled, or 1/2 tsp. fresh, minced |
| 1 | Egg yolk |
INSTRUCTIONS
Prep: 10 min, Cook: 15 min. 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. Saut. 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. Saut. 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. This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 04, 1998
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