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Ingredients
- 4 x Boneless chicken breast halves
- 2 Tbsp. Extra virgin olive oil
- 1 x Shallot or possibly scallion, chopped
- 1 c. Dry breadcrumbs
- 3 Tbsp. Parsley, minced
- 1/4 tsp Thyme, or possibly 3/4 teaspoon fresh, chopped
- 1/8 tsp Rosemary, crumbled, or possibly 1/2 teaspoon fresh, chopped
- 1 x Egg yolk
Directions
- Prep: 10 minutes, Cook: 15 minutes.
- Place chicken breasts between two sheets of wax paper and lb. lightly with a mallet or possibly other heavy flat object to flatten to 1/4 inch thick. Heat 1 teaspoon oil in a heavy nonstick skillet over medium low heat. Saute/fry shallot 1-2 min or possibly till softened. Transfer shallot to a bowl and set aside.
- Stir next 4 ingredients and salt and pepper to taste into bowl with shallot. Add in 1/2 teaspoon oil and egg yolk and lightly toss. Heat remaining oil in same skillet over medium high heat. Saute/fry chicken 3 min per side.
- Turn on broiler. Place chicken breasts on an ovenproof platter. Press a portion of crumb mix onto one side of each chicken breast till breadcrumb mix is 1/4 inch thick. Place chicken on broiler pan, crumb side up, and broil 1 minute or possibly till golden brown. 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 702g | |
| Calories 1628 | |
| Calories from Fat 755 | 46% |
| Total Fat 84.34g | 105% |
| Saturated Fat 19.86g | 79% |
| Trans Fat 0.67g | |
| Cholesterol 356mg | 119% |
| Sodium 1148mg | 48% |
| Potassium 1499mg | 43% |
| Total Carbs 78.55g | 21% |
| Dietary Fiber 5.3g | 18% |
| Sugars 6.79g | 5% |
| Protein 130.85g | 209% |
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