Lemon-Thyme Chicken Breasts

1 Fresh Thyme large egg 

1½ cups Fresh Thyme Caesar croutons, crushed  

2 Tbsp. grated Parmesan cheese 

⅛ tsp. Fresh Thyme ground black pepper 

1 lb. boneless, skinless chicken breasts (4 oz. each) 

3 Tbsp. Fresh Thyme ghee, divided 

¾ cup dry white wine, such as Pinot Grigio  

3 Tbsp. fresh lemon juice 

1 lemon, sliced 

2 tsp. Fresh Thyme honey 

1 tsp. fresh thyme leaves, plus more for garnish 

1 clove garlic, minced 

1. In a shallow dish, beat egg. In another shallow dish, combine croutons, cheese, and pepper. Dip chicken into beaten egg and then into crouton mixture, coating both sides.
2. In a large skillet, heat 2 Tbsp. ghee over medium-low heat. Add chicken and cook for 12 to 14 minutes or until done (165°F), turning once. Remove chicken from skillet; set aside and keep warm.
3. Add remaining 1 Tbsp. ghee to drippings in skillet. Add white wine, lemon juice, sliced lemon, honey, 1 tsp. thyme leaves, and garlic to the skillet. Bring mixture to boiling over medium heat. Cook and stir for 3 to 5 minutes or until liquid reduces by half.
4. To serve, drizzle lemon mixture over chicken. Garnish with additional fresh thyme, if desired.

Each serving contains: 411 calories, 21 g fat, 8 g saturated fat, 0 g trans fat, 154 mg cholesterol, 330 mg sodium, 20 g carbohydrates, 1 g fiber, 4 g sugar, 31 g protein. Daily values: 12% vitamin A, 29% vitamin C, 4% calcium, 11% iron.