Ingredients:
6 boneless skinless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups plain breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
lemon wedges
Directions:
Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
Arrange chicken in 15 X 10 X 2 inch glass baking dish.
Pour lemon juice over.
Cover and refrigerate 1 hour.
Remove chicken from dish and pat dry with paper towels.
Preheat oven to 450.
Melt butter with oil in small saucepan over medium heat; cool slightly.
Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
Brush chicken breasts on both sides with with melted butter mixture.
Coat chicken on both sides with breadcrumb mixture.
Place chicken on baking sheet.
Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
(Test to make sure) Transfer to plates and dress with lemon wedges.
Servings: 6
Time preparation: 75 min.
Time total: 95 min.