8 skinless boneless chicken breasts 1/2 cup fresh lemon juice 2 tablespoons olive oil 3 tablespoons butter 2 cups dry bread crumbs from Panera Bread sourdough 1/3 cup chopped fresh basil 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh rosemary 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper
For garnish: lemon wedges
Pound chicken breasts between sheets of plastic wrap to flatten. Arrange chicken in 15" x 10" glass baking pan. Pour lemon juice over chicken pieces. Cover and refrigerate about an hour.
Remove chicken from pan and pat dry. Preheat oven to 450 degrees. Melt oil and butter in microwave container.
In another bowl, mix together the breadcrumbs, basil, parsley, rosemary, salt and pepper. Brush chicken breasts with oil and butter then coat with breadcrumbs, making sure to cover both sides of chicken breasts. Place on foil lined cookie sheet. Bake about 20 minutes until juices run clear and crust is golden.
Serve with lemon wedges.
Sue Stees, Panera Bread
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