Recipe - Bermuda Chicken

4 Boneless chicken breast
halves
2 tablespoon Olive oil
1 Shallot or scallion; minced
1 cup Dry breadcrumbs
3 tablespoon Parsley; chopped
One fourth teaspoon Thyme; or Three fourths tsp. fresh,
minced
1/8 teaspoon Rosemary; crumbled, or 1/2
tsp. fresh, minced
1 Egg yolk

Prep: 10 min, Cook: 15 min.
Place chicken breasts between two sheets of wax paper and pound lightly
with a mallet or other heavy flat object to flatten to One fourth inch thick. Heat
1 tsp. oil in a heavy nonstick skillet over medium low heat. Saut‚ shallot
12 minutes or until softened. Transfer shallot to a bowl and set aside.
Stir next 4 ingredients and salt and pepper to taste into bowl with
shallot. Add One half tsp. oil and egg yolk and lightly toss. Heat remaining oil
in same skillet over medium high heat. Saut‚ chicken 3 minutes per side.
Turn on broiler. Place chicken breasts on an ovenproof platter. Press a
portion of crumb mixture onto one side of each chicken breast until
breadcrumb mixture is One fourth inch thick. Place chicken on broiler pan, crumb
side up, and broil 1 minute or until golden. Serve crumb side up.

This recipe serves 4 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 4.

Posted to recipeludigest by molony molony@scsn.net on Feb 04, 1998