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Heat grill to medium and line the grill pan with foil. Whisk together the egg, Herbes de Provence oil and peach balsamic, and salt and pepper. In a separate bowl, mix together breadcrumbs and Parmesan cheese. Dip the chicken first into the sauce mixture, and then into the breadcrumb mixture. Grill the coated chicken for 10-12 mins, turning once until browned and crisp. 

Prep: 10 minutes
Cook: 15 minutes
Makes: 4 servings