Cornmeal-Crusted Chicken Breasts
(Exclusively from Epicurious.com)
Pairs Deliciously Well with Turning Leaf® Chardonnay

Ingredients
1 cup fresh breadcrumbs made from crustless French bread
1 cup yellow cornmeal
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Dijon mustard
2 large eggs
6 skinless boneless chicken breast halves
4 tablespoons butter
4 tablespoons olive oil
Lemon wedges for garnish

Cornmeal-Crusted Chicken Breasts

1. Preheat oven to 350º F. Mix breadcrumbs, yellow cornmeal, minced parsley, minced thyme, salt, and pepper in large bowl. Whisk Dijon mustard and eggs in medium bowl to blend.
2. Using mallet or rolling pin, pound each chicken breast between sheets of plastic wrap to 1/2 to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
3. Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2 inch glass baking dish. Repeat with remaining butter, oil, and chicken.
4. Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.

Serves 6.