RECETAS Y COCINA

Ingredients

• 4 boneless chicken breast –halves
• 2 tbs. olive oil
• 1 shallot or scallion; minced
• 1 cup dry breadcrumbs
• 3 tbs. parsley, chopped
• 1/4 tsp. thyme; or 3/4 tsp. fresh, minced
• 1/8 tsp. rosemary; crumbled or 1/2 tsp. fresh, minced
• 1 egg yolk

Preparation

Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick.

Heat 1-tsp. oil in a heavy nonstick skillet over medium low heat.

Sauté 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 1/2-tsp. oil and egg yolk and lightly toss.

Heat remaining oil in same skillet over medium high heat.

Sauté 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 1/4 inch thick.

Place chicken on broiler pan, crumb side up, and broil 1 minute or until golden.

Serve crumb side up.

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