Crunchy Lemon Herbed Chicken

• 6 (2 ounce) chicken tenders
• 4 tablespoons unsalted butter (half chilled)
• 12 cup Japanese-style bread crumbs (Panko)
• 14 cup lemon juice, plus zest of one lemon
• 1 egg yolk
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 3 tablespoons water (1 tablespoon for the egg wash, 2 tablespoons for the finishing of the sauce)
• diced red bell pepper
• lemon slice
• 1 bunch parsley
• finely diced shallot
• finely sliced scallion

1. Pre-heat 2 tablespoons of butter on medium low heat.
2. Add zest of one lemon and half the herbs to bread crumbs, save the rest for lemon sauce.
3. Beat egg yolk with 1 tablespoon water.
4. Place chicken tenders between two pieces of plastic wrap and pound with small groove side of mallet until thin, but not ripped.
5. Dip chicken in egg wash mixture then in herbed breadcrumb mixture until coated.
6. Place breaded chicken in saute pan with melted butter only after increasing heat to medium.
7. Cook chicken, approximately 2-3 minutes each side.
8. Remove chicken and place on sheet tray to rest.
9. In same pan add remaining herbs, salt, and lemon juice, then heat until simmering.
10. Turn off heat; cube remaining 2 tablespoons of chilled butter and add to sauce (stir vigorously).
11. Slice the chicken on the bias.
12. Placed sliced chicken on a plate, pour the sauce over the top, and add garnishes.
13. For an additional tasty option use the George Foreman grill.
14. Remember to use non-stick release spray on the grill for a sure way to not burn chicken.

chicken tenders, unsalted butter, bread crumbs, lemon juice, egg yolk, fresh oregano, fresh basil, thyme, water, red bell pepper, lemon slice, parsley, shallot, scallion

Taken from www.food.com/recipe/crunchy-lemon-herbed-chicken-453213 (may not work)