|1||large whole chicken breast fillet (split through the middle and butterflied)|
|2 teaspoons||fresh rosemary, finely chopped|
|2 teaspoons||fresh tarragon, finely chopped|
|2 teaspoons||fresh oregano, finely chopped|
|2 tablespoons||peanut oil|
Cut chicken breast into 3 portions.
Place flour and herbs into a plastic bag. Whisk egg white until frothy and coat chicken pieces. Drop chicken pieces into bag to coat in flour mixture.
Heat 2 tablespoons peanut oil in a nonstick pan.
Place dusted pieces of chicken into the hot pan and cook 5 to 7 minutes until done, turning once.
|Sat Fat||2.4 g|