“This is a huge favorite of my family!! I like to serve this with mashed potaoes and green beans.”

Ingredients Nutrition


  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.

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