4 servings:
4 Thin Cut Chicken Breast
4 cups Sweet White Wine
Large Bunch of Fresh Basil
10-12 Garlic Cloves, crushed
extra virgin olive oil
2 Shallots
Panko Bread Crumbs
2 eggs
2 cups of sun dried tomatoes diced
2 cups of fresh squeezed lemon juice
1 tbsp of lemon zest.
3 tsp of dried oregano
Cracked Black Pepper
Salt
4-5 oz of Chevre
10oz of chicken stock (store bought is fine)
Parmesan Reggiano
Combine the following in a zip top bag:
4 garlic cloves crused
1.5 cups Wine
3 tsp of shredded basil
2 tsp of Extra Virgin Olive Oil
1 tsp of dried oregano
1/4 cup of lemon juice.
1 1/2 tsp salt
1 1/2 tsp of black peper
Perforate the Chicken Breast a fork thoroughly and add to the zip top bag. Marinade for 3-4 hours in the refrigerator.
Combine in a bowl
Chevre
1/4 cup of sundried tomatoes
2 tbsp wine
2 tsp black pepper
1 tsp minced fresh basil
1 tsp crushed garlic
1 Tbsp Shallot
1 tsp lemon zest (minced)
1 tbsp of lemon juice.
Refrigerate until serving, but for at least 1 hour.
Pan Sauce
Heat 1/2 cup of olive oil in a nonstick pan over medium heat
Add in 1/2 cup of all purpose flour and stir until very light brown.
Add in 1 cup of chicken broth
Add in 1 cup of wine
Add in 1/2 cup of lemon juice and remaining lemon zest
Add in remaining sun dried tomato
Add Pepper and salt to taste
1 tsp of finely minced basil.
1.5 cups of grated parm
Remove chicken from marinade
Pat dry
Scramble 2 eggs in 2 tbsp water with 2 tbsp of Parm and black pepper
Place Panko Breadcrumbs in a Pie pan.
Dredge each breast in the egg mix and then in the Bread Crumbs.
Heat a large cast iron skillet on medium high heat
Add frying oil (peanut oil is my preference) to cover the pan 1/4 inch deep.
Heat oil until 400 degrees.
Add chicken breast and fry until golden brown and and internal temp of 180 degrees.
Immediately drain on a cooling rack and sprinkle lightly with grated parmesean and salt.
Alternately, you can bread and bake in the oven on a cooling rack.
To serve:
top with 1 oz of the Chevre topping.
Ladle Pan sauce over the top
Garnish with fresh basil.
Pairs well with Garlic Mashed Red Skin Potatoes and a Moscato or Riesling
4 Thin Cut Chicken Breast
4 cups Sweet White Wine
Large Bunch of Fresh Basil
10-12 Garlic Cloves, crushed
extra virgin olive oil
2 Shallots
Panko Bread Crumbs
2 eggs
2 cups of sun dried tomatoes diced
2 cups of fresh squeezed lemon juice
1 tbsp of lemon zest.
3 tsp of dried oregano
Cracked Black Pepper
Salt
4-5 oz of Chevre
10oz of chicken stock (store bought is fine)
Parmesan Reggiano
Combine the following in a zip top bag:
4 garlic cloves crused
1.5 cups Wine
3 tsp of shredded basil
2 tsp of Extra Virgin Olive Oil
1 tsp of dried oregano
1/4 cup of lemon juice.
1 1/2 tsp salt
1 1/2 tsp of black peper
Perforate the Chicken Breast a fork thoroughly and add to the zip top bag. Marinade for 3-4 hours in the refrigerator.
Combine in a bowl
Chevre
1/4 cup of sundried tomatoes
2 tbsp wine
2 tsp black pepper
1 tsp minced fresh basil
1 tsp crushed garlic
1 Tbsp Shallot
1 tsp lemon zest (minced)
1 tbsp of lemon juice.
Refrigerate until serving, but for at least 1 hour.
Pan Sauce
Heat 1/2 cup of olive oil in a nonstick pan over medium heat
Add in 1/2 cup of all purpose flour and stir until very light brown.
Add in 1 cup of chicken broth
Add in 1 cup of wine
Add in 1/2 cup of lemon juice and remaining lemon zest
Add in remaining sun dried tomato
Add Pepper and salt to taste
1 tsp of finely minced basil.
1.5 cups of grated parm
Remove chicken from marinade
Pat dry
Scramble 2 eggs in 2 tbsp water with 2 tbsp of Parm and black pepper
Place Panko Breadcrumbs in a Pie pan.
Dredge each breast in the egg mix and then in the Bread Crumbs.
Heat a large cast iron skillet on medium high heat
Add frying oil (peanut oil is my preference) to cover the pan 1/4 inch deep.
Heat oil until 400 degrees.
Add chicken breast and fry until golden brown and and internal temp of 180 degrees.
Immediately drain on a cooling rack and sprinkle lightly with grated parmesean and salt.
Alternately, you can bread and bake in the oven on a cooling rack.
To serve:
top with 1 oz of the Chevre topping.
Ladle Pan sauce over the top
Garnish with fresh basil.
Pairs well with Garlic Mashed Red Skin Potatoes and a Moscato or Riesling