Parmesan Crusted Chicken

Parmesan Crusted Chicken

4 each Chicken Breast, filets
¾ cup All Purpose Flour
¾ cup Half & Half
1 cup Parmesan Herb Breadcrumbs (see recipe)
2 tbsp Butter
4 oz Goat Cheese
12 fl oz Piccata Sauce (see recipe)
2 tsp Capers (fried in a little butter)
2 tsp fresh Parsley

Wash and trim chicken breast. Pound each breast out to 150%. Dredge each chicken breast in flour, then dip in half & half, then dredge in Parmesan crust. Sauté breast in butter until golden brown on both sides. Finish cooking in pre-heated 350 degree oven. When chicken is done, remove from oven, plate and top with Piccata sauce, then goat cheese and then fried capers. Garnish with chopped parsley. Makes – 4 servings

Parmesan Herb Breadcrumbs

1 cup Breadcrumbs
1/4 cup grated Parmesan
1 tsp fresh minced Oregano
1 tsp fresh minced Rosemary
1 tsp fresh minced Chives
1 tsp fresh minced Basil
1/2 tsp fresh Thyme Leaves

Combine all ingredients and mix well. Makes – 1 1/4 cups

 Piccata Sauce

3 tbsp Unsalted Butter
2 tbsp Shallots – chopped
1 tbsp Garlic – chopped
4 tbsp All Purpose Flour
½ cup Chardonnay
2 tbsp fresh squeezed Lemon Juice
2 cups Chicken Stock
½ tsp Kosher Salt
White Ground Pepper to taste

Combine all ingredients and simmer for 20 minutes. Makes: 24 ounces

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2019. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.