Herb Crusted Chicken with Couscous Salad

Herbed Crusted Chicken with Couscous Salad

Couscous Salad
6 Chicken Breasts
6 Tbsp. Lemon Juice
2 Tbsp. Olive Oil
2 Tbsp. Butter
2 cups AP Flour
6 Eggs
2 cups Plain Bread Crumbs
6 Tbsp. Chopped Basil
4 Tbsp. Chopped Parsley
1 Tbsp. Picked Thyme
½ Tbsp. Chopped Rosemary
Salt and Pepper to taste

Cut chicken breasts in half and marinate in lemon for 1 hour.

Remove from juice and pat dry. 
Season with salt and pepper.
Mix all herbs with the bread crumbs. 
Bread the chicken with standard breading technique.  Flour, egg, then herbed bread crumb.

Cook in a sautee pan over medium heat.  Golden brown and fully cooked.

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