• 4 halves Boneless Skinless Chicken Breasts
• 1 Cup Dry Bread Crumbs
• 1/2 Teaspoon Dried Parsley Flakes
• 1/2 Teaspoon Garlic Salt
• 1/4 Teaspoon Pepper
• 1/4 Teaspoon Paprika
• 1/8 Teaspoon Dried Thyme
• 1 Egg, lightly beaten
• 1 Tablespoon Cooking Oil
• 1 Tablespoon Butter (or) Margarine

Directions:

1. Pound Chicken Breasts flat (1/4-1/2 inch thick is good)
2. In a bowl, combine all crumbs and seasonings together
3. Dip Chicken Breasts in the egg, then roll them in the crumbs and seasonings mixture and coat them thoroughly
4. Heat up a skillet and add the oil and melt the butter
5. Cook Chicken for 3-5 minutes per side or until the juices run clear

As you can see, I like to serve this with a Baked Potato and some Sweet Corn, but this is also excellent served with Mashed Potatoes and some Chicken Gravy!