Pan fried chicken breast with a crust of bread crumb, pine nut and parsley. A delicious dish with lots of flavour. Perfect with garden salad or pasta.
The pine nuts add crunch to the crust and provides a lovely nutty flavour when fried. Parsley is just beautiful with anything fried but use any herb you like e.g. rosemary or thyme.
Serve the pan fried chicken breast with a wedge of lemon. The acidic flavour goes really well with the bread crusted fillets.
The chicken breasts are halved lengthwise, shortening the cooking time, but keep an eye. You want the fillets cooked through but still very moist.
Serve with a nice garden salad or pasta.