Parmesan Herbed Chicken

  • 4 chicken breasts
  • 1/2 cup flour
  • 2 tsp salt
  • 2 tsp pepper
  • 2 eggs, whipped
  • 1/2 cup milk
  • 1/2 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • 2 Tbsp dried thyme
  • 2 Tbsp dried marjoram
  • 2 Tbsp dried rosemary
  • 2 Tbsp cracked black pepper
  • 3 Tbsp butter
  • 3 Tbsp oil

Using 3 separate bowls, mix flour, salt and pepper together and set aside.  Whip eggs and mild and set aside.  Mix cheese, bread crumbs and all the herbs together and set aside.  Cover the chicken breasts with the flour mixture and shake off excess flour.  Dip the floured breasts in the egg mixture and then press the breast into the cheese mixture, thoroughly coating the breasts.  Cover and refrigerate for 1 hour.  Heat butter and oil over medium heat in a saute’ pan big enough to hold all four breasts at once.  When the butter and oil are hot, carefully add the chicken breasts and saute’ approximately 5 minutes on a side or until the meat gives only slightly when pressed. 

Serve with rice (or Risotto, green salad, and a glass of Merlot) – YUM!!!!


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