Bermuda Chicken (Caribbean) - cooking recipe

Ingredients

4 boneless chicken breast halves
2 tablespoons olive oil
1 shallots or 1 scallion, minced
1 cup dry breadcrumbs
3 tablespoons parsley, chopped
1/4 teaspoon thyme
1/8 teaspoon rosemary, crumbled
1 egg yolk

Preparation

Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick.
Heat 1 teaspoons oil in a heavy nonstick skillet over medium low heat. Saute shallot 1-2 minutes or until softened. Transfer shallot to a bowl and set aside.
Stir next 4 ingredients and salt and pepper to taste into bowl with shallot. Add 1/2 teaspoons oil and egg yolk and lightly toss.
Heat remaining oil in same skillet over medium high heat. Saute chicken 3 minutes per side. Turn on broiler. Place chicken breasts on an ovenproof platter. Press a portion of crumb mixture onto one side of each chicken breast until breadcrumb mixture is 1/4 inch thick. Place chicken on broiler pan, crumb side up, and broil 1 minute or until golden. Serve crumb side up.