Cut chicken breasts into 1/2" slices or 1" cubes depending on what you like.
Try both methods or mix and match.
Place the egg into a mixing bowl and add a little salt and fresh ground black pepper,; beat the egg mixture with a fork to mix together.
In a separate bowl, add the bread crumbs with the dried herbs and stir.
Mix chicken cubes with the egg mix, to cover completely.
Then take the chicken pieces out of the egg bowl and put them into bread crumbs bowl to coat all over.
Next take the chicken cubes covered with the egg mix and coated with the bread crumbs out of the bowl carefully and put them on a plate to let them dry off cover and leave until required.
In the meantime melt butter with onions in a large frying pan over low heat; cook and stir for 8-10 minutes or until onion is tender but do not brown.
While onions are cooking, heat the olive oil in heavy deep saucepan over medium to high heat until it reaches temp 375 degrees F.
Gently add the chicken cubes with a long straining spoon add them into the saucepan carefully to avoid any hot oil that could splash, fry until deep golden brown and they are thoroughly cooked, about 5-7 minutes.
Then remove from the pan with the long slotted spoon to paper towel to drain; repeat taking out the remaining chicken.
When chicken is cooked, add parsley and lemon juice to butter mixture.
Place chicken on serving the dish and pour butter sauce mixture over; to serve immediately.
Chicken Breasts Butter Sauce Type 2 diabetic Menu.
Add a little Salt Freshly ground black pepper to taste.