• 4 chicken breast halves, boneless, skinless
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons olive oil, divided
  • curly parsley
  • lemon slices
  • Rosemary Aioli
    • ¼ cup mayonnaise
    • ¼ cup Dijon mustard
    • ½ teaspoon garlic, finely minced
    • 1 teaspoon fresh rosemary, minced
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
  • Persillade
    • 1 cup panko
    • ½ cup fresh parsley, chopped
    • 1 ½ teaspoons garlic, finely minced
    • 2 tablespoons olive oil


1. Place each chicken breast half between 2 sheets plastic wrap and pound to 1/4 inch thickness.
2. Sprinkle chicken with salt and pepper and coat liberally with Rosemary Aioli.
3. Place Persillade in flat dish and add chicken; dredge to coat thoroughly.
4. In large nonstick skillet, place 1 tablespoon of the olive oil over medium high heat.
5. Add half of the chicken and cook about 3 minutes per side, or until golden. Remove chicken from pan and cover to keep warm. Repeat procedure with remaining olive oil and chicken.
6. Arrange chicken on serving platter and garnish with parsley and lemon slices.
7. Rosemary Aioli: In small bowl, mix together mayonnaise, mustard, minced garlic, rosemary, salt and ground pepper.
8. Persillade: In small bowl, mix together panko, parsley, minced garlic and olive oil.



Mary Bergfeld
Eugene, OR
2005 Finalist