Ingredients:

4 chicken breasts, 4-6 ounces each

4 eggs

Zest of 3 lemons

¼ cup fresh squeezed lemon juice

½ cup parmesan cheese

½ cup chopped Italian parsley

1 cup flour for dredging

4 Tablespoons honey

4 tablespoons olive oil for pan-frying

½ cup chicken broth

3 tablespoon butter

Salt and pepper to taste

Directions:

Trim the chicken breasts of any excess bones or fat. Place one breast on a clean cutting board, and cover with plastic wrap. With a meat tenderizer, or the bottom of a small sauté pan, pound the chicken until it becomes approximately ¼ of an inch thick. When all of the chicken breasts have been tenderized, season them with a generous amount of salt and pepper.

Meat Tenderizer

In a bowl, combine the eggs, parmesan cheese, chopped Italian parsley, lemon zest, and salt and pepper. Using a whisk beat the ingredients until they are well incorporated.

In another small bowl, place 1 cup of flour.

Place a medium sized sautéed pan on high heat, and add 4 to 6 tablespoons of olive oil. When the oil becomes hot, dredge the chicken in flour, then the egg mixture. Place the chicken in the sauté pan, and sauté until each side is brown. Remove the chicken from the pan, pat dry with a paper towel, then place on a baking sheet lined with aluminum foil and sprayed with vegetable or olive oil. Bake the chicken in a 350 degree oven for approximately 6 minutes, or until done in the center.

In a small sauce pan, place the lemon juice, chicken stock, honey, and salt and pepper. Cook on medium heat until the mixture reduces by half.

Remove the chicken from the oven, and place on a serving dish or plate. Add the butter to the sauce reduction, and whip. Taste the sauce and adjust for seasoning. Place the sauce over the chicken, and serve.