Ingredients:
1 tablespoon butter
1/3 cup dry breadcrumbs
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 1/2 cups milk
1 lb boneless chicken breasts
1 small onions, chopped
1 garlic cloves, minced
2 tablespoons cornstarch
1 teaspoon lemon zest
1/2 teaspoon salt
2 tablespoons fresh lemon juice
Directions:
Preheat oven to 375 F (190 C). Place half of butter in 13×9-inch (3.5L) glass baking dish. Heat in oven for 5 minute.
In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tablespoons of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.
Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven. Bake for about 12-15 minutes or until chicken is starting to brown.
Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.