My inspiration for this recipe came from the whole idea of crusting chicken pieces with herbed breadcrumbs. Most cooks do this method and either deep fry or oven bake the chicken but I thought why not take out the breadcrumbs and just keep the herbs and pan fry the chicken. Let's just say the chicken turned out to be flavourful and I didn't have to even add a sauce.

Serves 2

  • 2 chicken breasts, pounded thin and cut in half
  • coarse salt
  • freshly cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, chopped
  • 1/4 cup chopped fresh parsley
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh thyme leaves, chopped
  • 1 green onion, chopped (or you can use some chives)
  • 2 tbsp butter or margarine
  • 4 tsp dijon mustard

1. Put your chicken breasts on the cutting board and slice each in half. Put saran wrap over the chicken pieces and pound them thin. Lightly salt and pepper the chicken and set aside for now. Remember to wash your hands after touching the chicken.

2. In a medium sized bowl, add in all of the fresh herbs including the chopped green onion and drizzle in the olive oil and mix through. Take a non-stick skillet and preheat the pan on medium heat. Once the pan comes up to temperature add in the 2 tbsp of butter.

3. Add in the 4 tsp of dijon mustard onto the chicken breasts. Then take a pair of tongs and pick up the chicken pieces and start to coat each side with the dijon mustard. Quickly dip it onto the herb mixture on both sides and place them into the hot skillet.

4. Cook the chicken for 5 minutes on each side making sure not to touch the chicken too much. You want to make sure that the herbs adhere to the chicken breasts. Once it is ready serve it along side the couscous with raisins. See below for the link to the recipe:


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