1/4 C. Dijon Mustard

1/2 tsp. garlic, finely minced

1 tsp. fresh rosemary, minced

1/4 tsp. lemon zest, freshly grated

1/4 tsp. salt

1/4 tsp. fresh ground pepper

 

1 C. panko bread crumbs

1/2 C. fresh chopped parsley

1 1/2 tsp. garlic, finely minced

2 T. olive oil

 

4 skinless, boneless chicken breast halves

2 T. olive oil

1 tsp. kosher salt

1/2 tsp. fresh ground pepper

 

Curly parsley

Lemon slices

 

In a small bowl, combine all ingredients for rosemary aioli. Mix well and set aside. In a second bowl, combine garlic, parsley, bread crumbs and 2 T. olive oil. Place each chicken breast half between 2 sheets of plastic wrap; lb. to 1/4-inch thickness. Season chicken with salt and freshly ground black pepper. Coat chicken breasts with rosemary aioli, then dredge in persillade crumb mixture.  In a 12-inch non-stick skillet, heat 2 T. olive oil over medium-high heat until hot but not smoking. Cook chicken until golden, 3 to 4 minutes per side. Remove to a serving platter; garnish with parsley and lemon slices.

 

 

Yield:

Calories:

Fat:

Fiber: