This is my favorite way to eat boneless chicken breast! It’s flavorful, juicy and easy.
Here is what you will need:
2 Eggs Beaten
3-4 Boneless Chicken Breasts
3 Tablespoon Canola Oil
1/2 Cup of Flour
1 Sprig Fresh Rosemary (Chopped)
1 Sprig of Fresh Thyme (Chopped)
1 Cup of Italian Bread Crumbs
1 Cup of Panko Bread Crumbs
Salt and Pepper
Set your oven to 400F degrees.
Put foil on a baking sheet and set aside.
Next, pound each breast on both sides to help tenderize it.
In a small bowl, beat your eggs and set aside. In a medium bowl, combine your Flour, Rosemary, Thyme, Panko Bread Crumbs, Salt and Pepper and Italian Bread Crumbs. Mix thoroughly. Now, on your stove top, heat your frying pan with a medium-high flame and add the Canola Oil.
Assuming your pan is nice and hot, take each breast and dip it into the egg mixture, then immediately in the bread crumb mixture and straight into your frying pan.
Fry the breasts on each side for about 5-7 minutes.
It depends how brown you like it. Once each breast is browned, place them on your baking sheet and throw in the oven for 20 minutes.
I either serve this with a salad or I mix Mayonnaise and Dijon Mustard for a dipping sauce.