Recipe submitted on July 23rd, 2011
Zest of 1 lemon
Zest of 1 orange
1 garlic clove, minced
3 tablespoons fresh parsley
2 teaspoons minced fresh rosemary
1/2 cup grated Parmesan
1 teaspoon olive oil
Salt and freshly ground pepper
2 boneless, skinless chicken breasts, pounded to 1/3-inch thickness
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
In a shallow bowl (or fancy-schmancy breading tray), combine zests, garlic, parsley, rosemary, Parmesan, and olive, and season to tastes with salt and pepper.
In another shallow bowl (or fancy-schmancy breading tray), whisk the egg.
Dip each chicken breast in the egg, and allow the excess to drip off. And then dip the chicken into the herb-Parmesan mixture, pressing and flipping to coat each side.
Place the chicken on the prepared baking sheet, and bake for about 20 minutes, or until chicken is cooked through.