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1 cup sourdough breadcrumbs, fresh
1(1 1/2 ounce) can Parmesan cheese
1/4 teaspoon salt
14 teaspoon freshly gound pepper
1 1/2 teaspoons dried whole thyme
2 Tablespoons butter or margarine, melted
3 Tablespoons olive oil
1/4 cup milk
1 Tablespoon white wine
Worchestershire sauce
8 chicken breast halves, skinned and boned
Roquefort Sauce
crumbled Roquefort cheese(optional)
fresh thyme (optional)
1. Combine first 5 ingredients in a pie-plate.
2. Combine butter, oil, milk, and Worchestershire sauce. Dip each chicken breast in milk mixture, and dredge in crumb mixture.
3. Arrange chicken in a lightly greased 15x10x1 inch jellyroll pan. (If desired, cover and chill for 1 day. Let stand at room remperature 30 minutes before baking.)
4. Bake at 350 for 30 to 35 minutes or until tender. Serve with Roquefort Sauce drizzled over chicken. If desired, garnish with crumbled cheese and fresh thyme.
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