Baked Chicken With Lemon and Herbs

Ingredients

• 1 tablespoon butter
• 1/3 cup dry breadcrumbs
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1 1/2 cups milk
• 1 lb boneless chicken breast
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 2 tablespoons fresh lemon juice

Directions

1. 1

   Preheat oven to 375°F (190°C). Place half of butter in 13x9-inch (3.5L) glass baking dish. Heat in oven for 5 minute.

2. 2

   In shallow dish combine bread crumbs and half each of the basil and rosemary. Place 2 tablespoons of milk in separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.

3. 3

   Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven. Bake for about 12-15 minutes or until chicken is starting to brown.

4. 4

   Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil, rosemary, onion and garlic, stirring for 3 minutes or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk into pan; increase heat to medium high. Cook stirring for 3 minutes or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 minutes longer or until chicken is cooked through.