Herb & Panko Crusted Chicken Breast with Capers

Preheat your oven to 375 F. Wash and dry your chicken well. Crack the egg into a bowl and lightly beat it. Add the panko and Italian seasoning into a separate shallow dish. Toss to combine.

Dip the chicken into the egg to coat both sides, then toss it in the breadcrumb mixture. Press to help the panko stick, then plop it onto a greased rimmed baking sheet and cook this sucker for 30 minutes.

When chicken is cooked through, transfer it to your serving dish and start the sauce. Add the white wine and capers into a skillet over medium heat and simmer it for 3-4 minutes or until reduced by about half. Spoon the sauce onto the chicken breast. Then dig in right away because you can’t handle how good this smells. Enjoy!