2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 cup seasoned dry bread crumbs
1 cup crushed tomatoes
1/2 cup chopped onion
1/2 cup chopped fresh parsley
1/2 teaspoon chopped fresh oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon dried basil
2 teaspoons black pepper, granulated
1 ounce fresh lemon juice
2 eggs
1 1/2 teaspoons lemon zest
1 teaspoon olive oil
2 tablespoons butter
2 tablespoons olive oil
6 skinless, boneless chicken breast halves
1/2 cup butter
Heat oil in a large saucepan over medium heat. Place chicken in pan and toast until no longer pink, about 3 minutes. If necessary, cover skillet and cook about 10 minutes longer. Remove chicken from pan and set aside.
Dissolve bread crumbs in water in a small bowl. Mix together potato flour, salt, egg, lemon zest and olive oil. Pack flour mixture into chicken cavity. Stuff each cavity with chicken, one at a time, pressing chicken into the center cavity to seal.
Heat butter in a large skillet over medium heat. Add olive oil 1 tablespoon at a time. Continue to saute over medium heat until butter releases from chicken.
In a medium bowl, blend lemon juice, eggs and lemon zest. Mix well, then mix egg mixture into pan juices. Return chicken to pan and cook over medium heat for 15 minutes to 1 minute, or until internal juices of chicken are visible. Remove from pan and allow to cool completely. Discard remaining liquid and reserve.
Pour chicken broth into pan and add butter and lemon zest mixture. Continue to cook over medium heat until chicken is tender and juices run clear. Remove from heat and let cool slightly. Use a slotted spoon to moisten all sides of chicken and pour chicken broth over it. Fry, turning once, for about 3 minutes to 4 minutes per side. Drain on paper towels. Load with butter mixture and chicken before placing on grill.
Grill chicken over medium heat for 10 minutes, turning once, until internal juices of chicken are visible and juices run clear. Remove from heat and allow to cool slightly. Dip the skin of chicken breast side down into the broth mixture and place on top of the chicken breast.
Heat butter in a medium skillet over medium heat. Add olive oil and lemon zest mixture to skillet. Saute for 5 minutes and pour butter mixture over chicken breast. Cook for 3 minutes and add lemon zest mixture to skillet all around, over chicken.
Place chicken in tin foil saucepan and add water to pan. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Remove chicken from heat and let cool completely.
Heat butter in a medium skillet over medium heat. Stir in olive oil and lemon zest mixture. Saute chicken for 5 minutes at a time stirring frequently.
Place chicken on rack of foil and turn to coat. Place foil on rack and secure duct tape over edges. Repeat with remaining chicken.
Return chicken to pan and cook over medium heat for 10 minutes per side, or until internal juices of chicken are clear.
Return chicken to pan and brown on both sides. Sprinkle with Parmesan cheese before serving.