Bermuda Chicken

Ingredients:

• Dry breadcrumbs, 140 gr
• Olive oil, 2 tbs
• Shallot (or spring onions, what we used)(minced, we did it in rings), 1
• Parsley (chopped), 3 tbs
• Chicken breast halves, 4
• Fresh thyme (minced), 1/2 tsp
• Fresh rosemary (finely chopped), 1/2 tsp
• Egg yolk, 1
• Salt
• Black pepper

Preparation:

Place each chicken piece between two sheets of plastic foil and pound with a meat hammer until flat.

In a large frying pan, add 1 tbs oil over medium, low heat  add the shallot and fry for around 2 minutes, or until soft. Transfer the shallot to a bowl with the parsley, thyme,

breadcrumbs and rosemary.

Season well then set aside.

Whisk the egg yolk with 1/2 tbs oil and set aside. Add the remaining oil to the pan over medium heat and fry the chicken for around 3 minutes per side.

Transfer the chicken to an oven-proof dish.

Combine the egg mixture with the breadcrumbs mixture and pile this on top of the chicken breast (around 6 mm thick layer).

Place on a previously pre-heated oven at 180°C for 5 minutes or until the crumb mixture is golden brown. Serve immediately.