1/2 cup butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1 egg, beaten
1/3 cup chicken broth
1/3 cup olive oil
1/2 cup vegetable oil
3 tablespoons minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
3 tablespoons Parmesan cheese
2 tablespoons lemon juice
4 skinless, boneless chicken breasts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together butter, flour, salt and rosemary and thyme and sage. Beat in egg, chicken broth, olive oil, vegetable oil, onion, sage and basil. Stir in chicken.
Drop thin slices of cheese into the creamed mixture. Place teaspoon of lemon zest on top and layer with remaining cheese. Spread mixture around the perimeter of a 9x13 inch baking dish.
Bake uncovered for 30 minutes, turning chicken once.