Baked Herb Crusted Chicken Breasts

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I found this in bon apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.

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Steps

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Using meat mallet , pound chicken breasts between sheets of plastic wrap to 1 / 2- 3 / 4 inch thickness.

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Arrange chicken in 15 x 10 x 2 inch glass baking dish.

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Pour lemon juice over.

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Cover and refrigerate 1 hour.

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Remove chicken from dish and pat dry with paper towels.

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Preheat oven to 450.

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Melt butter with oil in small saucepan over medium heat.

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Cool slightly.

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Mix breadcrumbs , basil , parsley , rosemary , salt and pepper in pie dish.

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Brush chicken breasts on both sides with with melted butter mixture.

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Coat chicken on both sides with breadcrumb mixture.

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Place chicken on baking sheet.

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Bake , uncovered , until chicken is cooked through and breadcrumbs are golden , about 20 minutes.

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Transfer to plates and dress with lemon wedges.

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Ingredients

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boneless skinless chicken breast halves, fresh lemon juice, butter, olive oil, plain breadcrumbs, fresh basil, fresh parsley, fresh rosemary, salt, ground black pepper, lemon wedge