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Bread Crumb Mixture
Garlic Confit
Add garlic cloves, olive oil, salt and thyme into a cocotte or ramekin and roast at 325 F for about 25 minutes.
Dredge each chicken breast slice into the egg mixture and then the bread crumb mixture and sear in the garlic confit oil on both sides over medium heat until internal temperature is 165 F.
Remove chicken from the pan and add garlic cloves and smash them, followed by chicken stock, butter, lemon juice, salt and pepper and bring to a boil.
Simmer for a few minutes until the sauce thickens and place chicken back in the pan.
Garnish with chopped parsley and thyme and lemon quarter slices.