Ingredients

• 4 CHICKEN BREASTS

• 1/2 CUP FLOUR

• 3/4 CUP GRATED PARMESAN

• 1 TABLESPOON MINCED, FRESH ROSEMARY

• 1 TEASPOON KOSHER SALT

• 1/2 TEASPOON PEPPER

• 1 TEASPOON HERBS DE PROVENCE

• 1/2 TEASPOON GARLIC POWDER

• 2 EGGS

• JUICE OF TWO LEMONS

• 2 TABLESPOONS OLIVE OIL

• 1 TABLESPOON BUTTER

Directions

Preheat oven to 375 degrees.

In three separate dishes … place slightly beaten eggs and the juice of one lemon in the first dish and place flour in the second dish. In the third dish, mix together breadcrumbs, grated parmesan, rosemary, salt, pepper, Herbs de Provence, and garlic powder.

Pound chicken breasts to 1/4 inch thickness with a mallet. Place first in flour, second in egg and lemon juice, and last in breadcrumb/parmesan mixture.

Heat oil and butter in cast iron skillet. Brown chicken 3-5 minutes per side. Remove from cast iron skillet and place on a large baking sheet on a wire rack. Bake at 375 degrees for 35 minutes. Once chicken is done, squeeze fresh lemon over the top. Serve with a simple green salad and crusty bread, if desired. Enjoy!

Until next time, Kris