Parmesan Crusted Chicken
An excellent recipe for crusted chicken. A flavorful crust and a juicy interor....you can cut it with a fork. Try serving it with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary."Really, REALLY delicious Sherri. For this recipe, you get a medal from me next time I have one to offer! A couple of notes/variations: (1) I used a mix of Reggiano and Parmesean, (2) I made the Sage Butter sauce, which was TERRIFIC -- I didn't add the cream until the reduction completed, so the cream wouldn't break, (3) Due to dinner guest timing I left the chicken in the 400 degree oven for 12 minutes or so and it was still extremely moist and not overcooked. Will definitely make this again. Paired with asparagus and boiled red bliss potatoes. Perfect for a rainy night's dinner." - stevemur
Yield: 4 Servings Ready in 45 minutes
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Verified by stevemur
|2 wholeChicken breasts, boneless and skinless|
|2 Egg whites|
|Juice of 1/2 lemon|
|1 cupDry bread crumbs; coarse|
|1 tablespoonFresh parsley|
|1 teaspoonKosher salt|
|1/4 teaspoonBlack Pepper|
|Zest of 1 lemon; minced|
|1/2 cupParmesan cheese|
|3 tablespoonsOlive oil|
|3 tablespoonsShallots; minced|
|1/2 cupDry white wine|
|1/2 cupHeavy cream|
|1/2 cupChicken broth|
|1 teaspoonFresh lemon juice|
|4 tablespoonsUnsalted butter; cold, cubed|
|1 teaspoonSalt, white pepper; to taste|
|1 teaspoonFresh sage; minced|
Parmesan Crusted Chicken Preparation
Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise. (Whole chicken breasts are a bit too big. Making smaller pieces ensures that the coating will not burn before the chicken is cooked through.) Pound to about 1/2 inch thick. Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside. Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish.
To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs. Then transfer the chicken to a rack set over a baking sheet. Air-dry the chicken for 20-30 minutes to help set the crumbs.
To cook, first saute the chicken on the stove in an ovenproof skillet. As you put the chicken in the pan, lay it towards you. This way each piece will rest on top of any crumbs that fall off. Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over. Cook until golden. Finally, transfer the whole pan to a 450 degree oven to finish. Cook for 8 to 10 minutes in the oven. If you are serving this with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary, begin roasting the potatoes while the chicken is air drying on the rack, then prepare the sauce and keep it warm in a warm water bath. It will hold just fine for at least an hour.
For the Sauce - saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes. Add the wine, cream, broth and lemon juice. Simmer until reduced by half, 8 - 10 minutes. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a warm water bath until ready to serve.
The Roasted Potato recipe is listed separately.
An excellent Crusted Chicken. Parmesan is a nice addition. Very good served with Sage-Butter Sauce and Roasted Potatoes with Garlic and Rosemary.
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