Directions

1. First cut the chicken breast in half, down the side, creating two thinner breast halves. Season both sides with fresh cracked salt and pepper.
2. In three separate containers, add the flour, beaten egg, and bread crumbs. Bread each chicken breast half by first dredging in flour, coating completely and shaking off excess, then dipping in the egg, again coating completely and letting excess run off, and finally coating in bread crumbs. The flour helps the egg stick, and the egg helps the bread crumbs stick. Set each chicken breast half on a drying rack for 5 minutes to set.
3. Meanwhile, melt the half stick of butter in a large skillet (large enough to fit both breast halves) over medium heat. Crush each garlic clove under a knife, but do not cut them up. Place them in the melted butter and then bruise the basil leaves and also add to the butter. The easiest way to bruise basil is to just roll the basil in between your palms until the oils break from the leaves and become aromatic.