herb crusted chicken

i got this recipe from my favorite online recipe source, epicurious.

the chicken was very easy to make and had bonus points b/c it was baked, not fried.
however, i didn't pound the chicken breasts; i simply bought thinly sliced chicken breasts. i also didn't use any fresh herbs or juice. i just used what i had in the house -- lemon juice concentrate and dried herbs.

i would recommend using real lemon juice, as the chicken tasted a bit too lemony at times, but it did make the chicken moist, even tho they were thin slices. i would also recommend oiling the baking sheet very well -- i lost the bottom bit of my crust to my baking pan, even tho my pan is supposedly non-stick (i bought it at the grocery store, so who knows?).

6 skinless boneless chicken breast halves
6 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 cups plain dry breadcrumbs
6 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Lemon wedges

Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.

Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.