• 1-1/2 lbs. boneless skinless chicken breast halves
• 2 Tbs. olive oil
• 1 shallot, 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

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 small skillet over medium low heat.

Sauté shallot 1-2 minutes, or until softened. Transfer shallot to a bowl and set aside. Add next 4 ingredients and salt and pepper to taste to bowl with shallot.

Add 1/2 tsp. oil and egg yolk and lightly toss. Heat remaining oil in a heavy nonstick skillet over medium high heat. Sauté chicken 3 minutes per side. Turn on broiler.

Place chicken breasts on a 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.

Per serving: calories 373, fat 11.6g, 29% calories from fat, cholesterol 152mg, protein 43.6g, carbohydrates 20.6g, fiber 0.8g, sugar 0.8g, sodium 354mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 5.2

  view detailed nutritional information

The recommended wines are: White Zinfandel, Pinot Noir, or Chablis.