Prep: 10 min, Cook: 15 min.

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 tsp. Oil in a heavy nonstick skillet over medium low heat. Saut, 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 tsp. Oil and egg yolk and lightly toss. Heat remaining oil in same skillet over medium high heat. Saut, 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.

This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4.