Author: Bob and Robin Young

Source: Robin Young

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

1

Pre heat oven to 425°F

Herb Butter

1

Combine the soft butter with the chives, garlic, salt and pepper. Cover with clear wrap and roll into a log. Place in refrigerator for more than 30 minutes to stiffen.

Chicken

1

Pour ¼ cup olive oil into a baking dish to coat.

2

Pound the chicken breast to ¼ inch. Place several small pats of the herb butter (3) in the center of the pounded breast. Squeeze fresh lemon juice on the pounded breasts. Roll and stabilize with the toothpicks.

3

Coat the chicken with flour. Then dip into the beaten egg that has 1 T of water added.

4

Combine the lemon thyme, salt and pepper to the Matzoh, Panko or Breadcrumbs. Mix to combine. Dip the chicken into the Matzoh and coat. Place seam side up into the baking dish.

5

Bake at 425°F for 15 minutes. Reduce the heat to 375°F for 10 minutes. Baste several times with the drippings.