1. Combine the flour, basil, salt and pepper in a large Ziploc bag. 2. Place the chicken breasts, one at a time, between two pieces of wax paper. 3. Pound the breasts with several whacks of a meat mallet or rolling pin to thin them evenly to a thickness of about ½ inch. 4. Peel off the paper and add the breasts to the bag with the flour mixture; shake well to coat. 5. Heat oil in a 12 inch nonstick skillet over medium high heat. 6. Meanwhile, spread the bread crumbs on a plate and beat the egg in a small bowl. 7. Dip the chicken breasts, one at a time into the egg then into the bread crumbs to coat both sides; shake off excess crumbs. 8. Add the breasts to the skillet as you coat them. 9. Cook the breasts until the chicken is cooked through with golden brown crust, 3-4 minutes on each side. 10. If the crumb coating begins to over brown, reduce the heat to medium. ---------------------------------------------------------------------------
Nutrition
Ingredients
