Chicken Breasts with Fried Sage

4	x	boneless skinless chicken breast halves
1/2	cup	olive oil
1	tsp	finely chopped rosemary
1	cup	shredded Parmesan cheese
20	x	fresh sage leaves (to 30)
4	tbl	butter or more

	Method :

    * Place chicken breasts in a bowl. Pour olive oil over chicken and sprinkle with rosemary. Cover and refrigerate for 1 hour.
    * Remove chicken from marinade. Grill or broil chicken just until done.
    * Two to three minutes before chicken is done, heat butter in a large skillet. Add sage leaves and fry until crisp over medium heat, stirring and turning the leaves constantly. Each leaf must be coated with butter; add more butter if necessary.
    * Place chicken on a platter and immediately sprinkle with cheese. Top with fried sage.


Chicken Breasts with Horseradish-Scallion Crust

1 1/2	tsp	Dijon mustard
1/4	cup	Mayonnaise
1	whl	boneless chicken breast with skin, (about 1 pound), halved
1	tbl	Olive oil
2	tbl	Chopped scallion
1/2	tsp	Minced garlic
1/2	cup	Fine fresh bread crumbs
2	tbl	Drained bottled horseradish
1/2	tsp	Chopped fresh tarragon or a pinch dried, crumbled

	Method :

    * Preheat oven to 425F.
    * In a small bowl whisk together mustard and mayonnaise until combined well.
    * Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
    * Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
    * Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.
    * Serves 2.