|4||Boneless chicken breast halves|
|2 tablespoons||Olive oil|
|1||Shallot or scallion; minced|
|1 cup||Dry breadcrumbs|
|3 tablespoons||Parsley; chopped|
|¼ teaspoon||Thyme; or 3/4 tsp. fresh, minced|
|⅛ teaspoon||Rosemary; crumbled, or 1/2 tsp. fresh, minced|
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 ¼ 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 ½ 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 ¼ 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@...> on Feb 04, 1998
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