Lemon and Herb Crumbed Chicken

A light herb crumb adds moisture to the cooking process. You need a little time to marinade and prepare the chicken, but the taste is worth the wait! Serves 4

4 chicken breasts
1/2t peppercorns, crushed
1T fresh thyme leaves
2T lemon juice
zest of 1 lemon
1/2 cup olive oil

Gently flatten the chicken breast and marinade in the peppercorns, thyme, lemon juice and zest, and olive oil for at least an hour.

1/2 cup fresh breadcrumbs
1/4 cup grated Parmesan
3T fresh lemon thyme leaves
flour
1 beaten egg

Mix the breadcrumbs with the Parmesan and lemon thyme. Remove the chicken from the marinade. Toss in flour, then the beaten egg and finally in the bread crumbs. Refrigerate for an hour.
Shallow fry in a little olive oil until brown and crispy.
Serve with oven chips, pesto and a green salad.

For a decadent pasta dish. Coat some cooked linguine in cream. Season and serve the chicken cut into strips on top, and garnish with fresh parsley.
Add some sundried tomatoes, black olives and fresh basil to the pasta for a Mediterranean dish.