Baked Chicken with Lemon and Herbs

* Adapted From the 2004 Milk Calendar (Christine Cushing)

Ingredients:
1 tablespoon butter, divided
1/2 cup dry bread crumbs
1/2 teaspoon freshly grated black pepper
1 teaspoon dried basil, divided
1/2 teaspoon dried rosemary, crumbled, divided
3/4 cup milk, divided
2 boneless chicken breasts, flattened to about 1/2" thick
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon cornstarch
Grated zest of 1/2 lemon
1/4 teaspoon salt
1 tablespoon lemon juice

Instructions:

1. Preheat oven to 375°. Place half of butter in a 9 x 9-inch glass baking dish. Heat in oven for 5 min.
2. In shallow dish combine bread crumbs, pepper and half each of the basil and rosemary. Place 2 tablespoons of milk in a separate bowl. Dip chicken first in milk then in crumb mixture, pressing to coat. Transfer to plate. Discard any leftover milk and crumbs.
3. Remove baking dish from oven and swirl to coat with melted butter. Place breaded chicken in dish and return to oven. Bake for about 20 minutes or until chicken is starting to brown (turn once during baking).
4. Meanwhile, in saucepan, melt remaining butter over medium heat. Cook remaining basil and rosemary with the onion and garlic, stirring, for 3 min or until softened.
5. Whisk remaining milk into cornstarch; whisk in lemon zest. Whisk into pan; increase heat to medium-high.
6. Cook, stirring, for 3 min or until thickened and glossy. Stir in salt and lemon juice. Pour sauce over top of chicken in dish. Bake for 5 min longer.

I served this this blanched sugar-snap peas with maple-peppercorn vinaigrette, rosemary-roasted sweet and regular potatos and garlic bread made from home-made crusty white bread. A nice Sunday dinner.