Ingredients

• 4 ea chicken breasts (flattened)
• 2 T olive oil
• 2 T mustard
• 4 t thyme, chopped
• 2 t rosemary, chopped
• 2 C Panko bread crumbs
• 1 C kalamata olives, pitted and chopped
• 3/4 C Parmigiano cheese, grated
• 3 T oil-packed sun-dried tomatoes, patted dry and chopped
• 1 ea lemon, wedged

Instructions

1. Mix the oil, mustard, 2t thyme, salt and pepper, then coat the chicken.
2. Mix the breadcrumbs, olives, Parmigiano, tomatoes, rosemary and remaining thyme. Coat the chicken.
3. Bake at 450 until done, then plate and serve with lemon wedges.

Source: Fine Cooking magazine, Feb/Mar 2007

Contributed by: Skip