BJ's Parmesan Crusted Chicken Breast

By Gigirox

Delicious marinated chicken breast coated with parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sundried tomatoes, fresh basil and parmesan cheese.

Ingredients

• Butter Sauce:
• 2 cups chicken broth
• 1 teaspoon salt
• 4 large skinless chicken breast fillets
• 4 eggs, beaten
• 1/2 cup flour
• 1 cup Panko crumbs
• 1 cup Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter
• 1/4 cup Chardonnay wine
• 2 tablespoons lemon juice
• 3/4 teaspoon sugar
• Dash salt, to taste
• 1 1/3 cups heavy cream
• Light olive oil
• Garnish:
• 2 tablespoons Parmesan cheese
• 4 teaspoons minced sundried tomatoes
• 4 tablespoons thinly sliced basil

Details

Adapted from topsecretrecipes.com

Preparation

Step 1

Make brine for chicken by dissolving salt with chicken broth in a medium bowl. Pound each breast to about 1/2" thick. Add chicken to brine. Cover and chill 2-3 hrs.

When chicken has marinated, remove the fillets from the brine and dab w/ paper towels to remove excess liquid. Beat eggs in a med bowl, and pour flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt, and pepper in another medium bowl. To bread the chicken, first coat each breast with flour, then egg, and then the Parmesan cheese mixture. Let the breaded fillets rest for a bit on plate in your fridge while preparing the butter sauce.

Make butter sauce by melting butter in small pan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer over low heat for 10-12 min, until thicker.

4. Add enough oil to cover the bottom of a lg saute pan, and heat over med/low until hot. Saute ea fillet in the oil 4-5 min per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve. Serve each filet w/ a couple T of butter sauce spooned over the top. Pile a T of Parm cheese on top of ea fillet, followed by a T of tomato and a T of basil.

serves 4 as an entree