Recipe for Baked Herb Crusted Chicken Breasts 
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Yield:
6 servings
Ingredients:
Amount Ingredient
Schnitzel)
Tenderize the boneless chicken breast halves by flattening them as you would
for a chicken piccata, then marinate in lemon juice. (6 servings)
6 x skinless boneless chicken breast halves
6 tbl fresh lemon juice
2 tbl margarine
2 tbl olive oil
1/2 cup plain dry breadcrumbs
6 tbl chopped fresh or dry basil
3 tbl chopped fresh or dry parsley
1/2 tbl chopped fresh or dry rosemary
1/2 tsp salt
1/2 tsp ground black pepper
Lemon wedges
Using meat mallet, pound chicken breasts between sheets of plastic wrap to
1/2 x to 3/4 inch thickness. Arrange chicken in 15 x 10 x 2 inch glass baking dish.
Pour lemon juice over cover and refrigerate 1 hour. Remove chicken from dish and
Instructions:
Instructions: Preheat oven to 450 degrees. Melt margarine with oil in small saucepan over medium heat; cool slightly. Mix bread crumbs, basil, parsley, rosemary, salt and pepper in pie dish. Brush chicken breasts on both sides with breadcrumb mixture.

Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.

Chef Herschel prepares hundreds of meals a day at Aish HaTorahs World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.

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