When you're watching your weight, plain baked chicken can become a real bore. Not so much with this tempting and tasty version that will have you saying: "bird is the word."
At a glance
1-1/2 lbs. boneless skinless chicken breast halves
2 Tbsp. olive oil
1 shallot, minced
1 cup dry breadcrumbs
3 Tbsp. parsley, chopped
1/4 tsp. thyme, or 3/4 tsp. fresh, minced
1/8 tsp. fresh, minced rosemary, crumbled
1 egg yolk
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 small skillet over medium low heat. Saute shallot 1-2 minutes, or until softened. Transfer shallot to a bowl and set aside. Add next 4 ingredients and salt and pepper to taste to bowl with shallot. Add 1/2 tsp. oil and egg yolk and lightly toss. Heat remaining oil in a heavy nonstick skillet over medium high heat. Saute chicken 3 minutes per side. Turn on broiler. Place chicken breasts on a 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.
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