Chicken Schnitzel

This chicken recipe turned out absolutely delicious. Goes great with a garden salad dressed with a combination of country dijon mustard, olive oil, soy sauce, and lemon juice. The chicken can be served on the side (not pictured) or as part of the salad (pictured above). Since it was baked in the oven with minimal olive oil, it was very light and juicy. I wonder if it remained juicy because I made it without halving the chicken breast. Enjoy!

4 (6 ounce) skinless, boneless chicken breast
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup dry bread crumbs (1/2 loaf of dried bread if making from scratch)
1 1/2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
1 garlic clove, minced
1 tablespoon olive oil

1. Preheat oven to 350
2. Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet. Sprinkle chicken with salt and pepper.
3. Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat.
4. Heat olive oil in a large non stick skillet over medium-high heat. Add chicken; sauté for 2 1/2 minutes or until chicken is browned. Remove from heat. Turn chicken over; move onto olive oil greased pan; place in oven. Bake at 350 for 10-20 minutes or until chicken is done.

Yield: 4 servings