Fresh Herb-Crusted Chicken

• 6 wheels Boneless, Skinless Chicken Breasts
• 3 whole Lemons
• 2 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 1- 1/2 cup Panko Or Plain Breadcrumbs
• 6 Tablespoons Fresh Basil, Chopped
• 3 Tablespoons Fresh Parley, Chopped
• 1- 1/2 Tablespoon Fresh Rosemary, Chopped
• 1- 1/2 teaspoon Kosher Salt
• 1/2 teaspoons Fresh Ground Pepper

1. Pound the chicken breast inside large Ziploc bag or between two sheets of waxed paper using a mallet or rolling pin.
2. Pound them until they are 1/2 thick.
3. Arrange chicken in a large casserole dish and pour juice from the 3 lemons all over to coat.
4. Cover and refrigerate for an hour if you have the time.
5. Preheat oven to 450 F.
6. Pat the chicken dry.
7. Put the butter and oil into a bowl and melt them together in the microwave or in a small pot over low heat.
8. Once melted, set aside to cool.
9. Mix breadcrumbs with fresh herbs, salt and pepper in a medium bowl.
10. Brush the chicken with the butter-oil mixture.
11. Coat breasts with breadcrumb mixture.
12. Place chicken on baking sheet and bake until golden, about 20 minutes.
13. Garnish with lemon wedges if desired!

wheels, lemons, butter, olive oil, breadcrumbs, fresh basil, fresh parley, fresh rosemary, kosher salt, fresh ground pepper

Taken from tastykitchen.com/recipes/main-courses/fresh-herb-crusted-chicken/ (may not work)