Thursday, June 1, 2006

Herb Crusted Chicken

You will need:
an oven proof fry pan (I love cast iron)
2 large chicken breasts
olive oil
1 egg
about 1/3 cup water with a pinch of salt
Nantucket Off-Shore Garden Rub (a blend  of thyme oregano, chives, mint, dried bell pepper, malabar pepper and fennel seed) or your favorite herb seasoning

Whisk a large egg in small bowl.  Place 2 large chicken breasts in egg mixture and coat thoroughly.  Remove and sprinkle with herb mix, then  lightly sprinkle with a bit of oregano and garlic powder.  Lightly coat herbed breasts with flour (pat it in) and brown in a hot pan with a little olive oil (not cooked through, just browned).  Remove from burner, add a little salted  water to the pan (enough to cover the bottom of your pan but not enough to soak the chicken). Place in 375-400 oven for 20 minutes or until internal temperature reaches 165.

Serve on pasta tossed with a bit of olive oil and fresh Parmesan

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