Marinate the chicken breasts in olive oil, shallots, and rosemary for 4 hours. Combine Panko, maple flakes, chopped herbs, salt and pepper. In a frying pan, brown the chicken breasts on both sides and then let them rest for 3 minutes. Spread Dijon mustard over the browned chicken breasts and sprinkle with the mixture of maple flakes and Panko. Drizzle clarified butter over the chicken and bake at 350°F until cooked through.
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