- 1/3 cup unseasoned dry breadcrumbs
- 2 teaspoons minced fresh thyme or 1 1/2 teaspoons dried
- 1 1/2 teaspoons minced lemon peel
- 2 skinless boneless chicken breast halves
- 2 tablespoons olive oil
- Lemon wedges
- Mix first 3 ingredients on large plate. Using rolling pin, pound chicken between sheets of waxed paper to scant 1/2-inch thickness. Rinse chicken with cold water so that coating will adhere. Sprinkle with salt and pepper. Press both sides of chicken into crumb mixture to cover.
- Heat oil in heavy large skillet over medium-high heat. Carefully add chicken to skillet. Sauté until chicken is cooked through and golden brown, turning with tongs, about 4 minutes per side. Serve chicken with lemon wedges.