- You can substitute boneless pork chops for the chicken in this recipe.
2 cups dry bread crumbs made from Panera sourdough bread or a similar bread of your choice
- Panko crumbs worked great if you don't have time to make your own.
¼ cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
- Best if you use fresh herbs but quality dry herbs can be substituted.
½ teaspoons pepper
3 tablespoons butter
2 tablespoons olive oil
Lemon wedges, for garnish
Do ahead: Pound the chicken breasts between 2 sheets of plastic wrap to a thickness of about ½ inch. Place the breasts in a shallow bowl, pour the lemon juice over the pounded chicken, and refrigerate, covered, for 1 hour.
Do ahead: Combine the bread crumbs, basil, parsley, rosemary, salt, and pepper, and set aside.
Preheat the oven to 450F. Place foil on a baking sheet and set aside.
Melt the butter with the oil in a small pan or in the microwave.
Take the breasts out of the lemon juice and pat dry. Brush each breast with the butter-oil mixture, and then coat both sides with the seasoned bread crumbs. Lay the breasts on the prepared baking sheet and bake for about 20 minutes, or until the crust is golden and the chicken is cooked through – no pink meat and the juices run clear.
Serve on a warmed platter with lemon wedges as garnish.
Serves 8
Panera Bread
