Preheat oven to 400.

Place an 18-inch piece of wax paper or plastic wrap on the counter. On the left hand side, place the flour and mix in salt, pepper and thyme.

In a shallow bowl, add egg and water and mix well and place in center of paper.

On the right hand side, mix together the bread crumbs and Parmesan cheese.

Salt and pepper the chicken breasts on both sides. With a fork, dip chicken very well on both sides with flour and dip in the egg mix and coat well, and then place in bread crumb mixture and coat well and set aside. Repeat with remaining chicken.

In a large skillet that can go in the oven, place over medium high heat and add olive oil and butter (optional). If you have a skillet with plastic handles, you can cook the chicken on the stove top over medium heat for 15 minutes. When the oil is hot, add the chicken breasts and allow to brown on one side. With a spatula, gently turn chicken over and place entire skillet in oven and bake for 15 minutes or until done ~ the juices run clear when a knife is pierced into the thickest part of the breast or it registers 160 on an instant thermometer.

Remove and allow to rest for 5 minutes before serving.

Basil Aioli:

In a small bowl, add all ingredients and mix well. Serve alongside chicken.

Notes:

Leftover aioli is great on sandwiches or with fish.

9 WW points