Chef’s Note: Brining the chicken breasts will add flavor and moisture. In a large bowl take 1/2 gallon of water, and mix in 1/2 cup of salt (I like to add a cut and squeezed lemon). Immerse the breasts in the brining liquid, place in the fridge, and wait two hours. Remove from the brine, rinse, and pat dry.
While the chicken breasts are brining, combine the garlic, thyme, basil, and panko breadcrumbs in a shallow dish, or large bowl.
In a bowl, combine the lemon zest, and lemon juice, the clover honey, the hot sauce, and the rice wine vinegar, and set aside.
We'll be adding to the pan, later on.
Combine the salt and pepper to the flour, and then place in a shallow dish.
Whisk the egg and water together in a shallow dish.
Chef's Tip: I find pie plates an excellent dish to place your dredging ingredients in.
Dredge the brined chicken breasts through the flour.
Run them through the eggs, until coated.
Finally, dredge the chicken breasts through the panko mixture, and allow to sit for twenty minutes.
Chef’s Tip: If you have a cooling rack, place the chicken breasts on it. This will allow the panko breadcrumbs to completely set on the chicken breasts.
Add the grapeseed oil to a frying pan, over medium heat.
When the oil begins to shimmer, add the chicken breasts, and cook until browned on both sides, and cooked through, about 6 to 8 minutes per side.
Remove the chicken from the pan, cover, and reserve.
In the same pan, over medium heat, add the lemon/honey mixture, and cook until thickened, about 1 to 2 minutes should do the trick.
Return the chicken to the pan, and turn and coat with the lemon/honey mixture.
Serving Suggestion: I like serving this dish with some good mash potatoes, and some baby carrots. Enjoy.