Prep: 10 minutes

Cook: 15 minutes

Makes: 4 servings

1 egg
5 tbsps. finely grated Parmesan
1 cup of breadcrumbs
4 boneless, skinless chicken breasts
2 tbsp. Apricot White Balsamic
1 tbsp. of Herbs de Provence Olive Oil
¼ tsp. each salt & pepper

Heat grill to medium and line the grill pan with foil. Whisk together the egg, Herbs de Provence oil and apricot balsamic, and salt and pepper. In a separate bowl, mix together breadcrumbs and Parmesan cheese. Dip the chicken first into the sauce mixture, and then into the breadcrumb mixture. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.