For the Parmesan Crust:

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 cup breadcrumbs

• 1 cup freshly grated Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and black pepper to taste

• 2 eggs, beaten

• Olive oil for pan-frying

For the Lemon-Herb Butter:

Ingredients:

• 1/2 cup unsalted butter, softened

• Zest of 1 lemon

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon fresh chives, finely chopped

• Salt to taste

• Freshly ground black pepper to taste

Instructions:

For the Parmesan Crust:

1.      Preheat Oven:

• Preheat the oven to 375°F (190°C).

2.      Prepare Chicken:

• Pat the chicken breasts dry with paper towels. Season with salt and black pepper.

3.      Create Breadcrumb Mixture:

• In a shallow dish, combine breadcrumbs, freshly grated Parmesan cheese, garlic powder, dried oregano, dried basil, salt, and black pepper.

4.      Coat Chicken:

• Dip each chicken breast into the beaten eggs, then coat evenly with the breadcrumb mixture, pressing the mixture onto the chicken to adhere.

5.      Pan-Fry Chicken:

• Heat olive oil in an oven-safe skillet over medium-high heat. Pan-fry the chicken breasts for about 2-3 minutes per side or until golden brown.

6.      Finish in the Oven:

• Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes or until the chicken is cooked through and the crust is golden and crispy.

For the Lemon-Herb Butter:

1.      Prepare Herb Butter:

• In a bowl, combine softened butter, lemon zest, chopped parsley, chopped chives, salt, and freshly ground black pepper. Mix until well combined.

2.      Serve:

• Once the chicken is done, serve it with a dollop of lemon-herb butter on top.

Presentation Tips:

• Serve the Parmesan-Crusted Chicken on a bed of sautéed spinach or your favorite vegetable for a vibrant and nutritious touch.

• Garnish with additional fresh herbs and lemon wedges for a burst of color and flavor.