I took three large boneless skinless chicken breasts and pounded them into a quarter-inch thickness.
I beat an egg, coated the chicken with it, and dipped them in breadcrumbs that had been seasoned with lemon juice and pepper.
I placed the chicken breasts on a wire rack and let them dry for about 10 minutes.
In a skillet (with a little olive oil), I then seared the chicken breasts until they were a lovely golden brown. After draining out the grease, I then used the hot skillet to melt 6 tablespoons of butter. Into this I mixed the juice of two freshly squeezed limes, creating a yummy sauce.
Then I placed the chicken breasts into a cooking dish, pouring the buttery lime sauce on top of them. I let them cook in the stove at 350 degrees for 40 minutes, and the result was delicious! I served it with white baby corn and sweet brown apple butter. Michael really loved it!
