Parmesan Crusted Chicken Breast

This can be easily scaled for however many breasts you want to cook.

6 plain crackers
2 garlic cloves
4 fresh basil leaves
2 tablespoons grated parmesan
2 teaspoons cold butter
1 teaspoon lemon zest
salt and pepper

1 chicken breast
flour
1 egg, beaten
olive oil

Lay chicken breast flat on your cutting board and cover with plastic. Pound it with a heavy pan or mallet until it is about 1/2 an inch thick. You can either leave it whole or cut it into small pieces. (For the one in the photo I cut it into 3" x 2" strips.)
Put the crackers, garlic, basil, parmesan, butter, lemon zest and a bit of salt and pepper into the food processor. Pulse until everything is mashed up and mixed well. Move to a small dish.
Put your pan on medium/high heat with a couple glugs of olive oil. While it is heating dredge your chicken through the flour, then the egg and finally cover in the flavored crumbs. When the pan is hot put the chicken in and cook for three minutes or so on each side, until golden brown and done.

I've served it over Jamie Oliver's Cherry Tomato Pasta. It would go well with most pastas or in a salad. Enjoy!

Recipe by: Kelly Sink