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serves 4
3/4
cup plain dry breadcrumbs
1 teaspoon minced fresh basil or 1 teaspoon dried
1 teaspoon minced fresh thyme or 1 teaspoon dried
2 teaspoons minced
lemon peel
4 skinless boneless chicken breast halves
salt and white
pepper to taste
2 tablespoons olive oil
2 tablespoons butter
4
lemon wedges
Mix breadcrumbs, basil and thyme and lemon peel on a
large plate. Pound chicken breasts between sheets of waxed paper to 1/2-inch
thickness.
Rinse chicken with cold water so that coating will adhere.
Sprinkle with salt and pepper. Press both sides of chicken breasts into crumb
mixture to cover.
In a heavy large skillet, Heat oil over medium-high heat.
Add chicken to skillet.
Sauté over medium heat until chicken is
cooked through and golden brown. Turn chicken and continue cooking about 4
minutes per side. Serve chicken with lemon wedges.
