Garlic-Rosemary Breaded Chicken

I have a rosemary plant that has been a bit neglected through this winter. A couple weeks ago we had a couple days of sun and warmth that reminded me it had been too long since I'd cooked with it. I looked around the kitchen and put together this simple breading. I thought the chicken had great flavor and was just as easily prepared early in the day so all I had to do was bake it at dinner time.

*2-3 slices bread

*2-3 cloves garlic, peeled

*1 sprig rosemary leaves

*1-2 TBSP. extra virgin olive oil

*salt & pepper

*2-3 chicken breasts or 6-8 tenders

*1/2 c. flour

*1/3 c. melted butter

Use a food processor to pulse the bread into crumbs; set aside. If you've got a mortar & pestle, use it to crush the garlic, rosemary and olive oil together and stir into bread crumbs. If not, add the garlic & rosemary to the food processor and pulse to combine. Add oil and pulse 1-2 times. Stir in salt and pepper to taste.

Prepare 3 shallow trays with flour, seasoned with salt and pepper in one; melted butter in one; and bread crumb mix in the last. Use a paper towel to pat the chicken dry. Dip in flour, then butter, then bread crumbs and set on a cooling rack (spray with cooking oil first) over a baking sheet (line with foil for easier cleanup). Bake at 350 for about 20 minutes or until chicken tests done.