Time - Prep: 30-40 minutes, Baking: 40 minutes
(shown with Zesty Roast Potatoes and Balsamic Green Beans)
Sounds gourmet, no? That's probably because it involves the spice tarragon which many of us don't keep stocked in our pantry cabinets. Which is a shame because tarragon is to chicken as peanut butter is to jelly...as Romeo was to Juliet (without the death)...as bacon is to my husband. They gel, what can I say?
While it is not 'gourmet' as far as technique goes, this is what I call a 'Weekend Meal' because it does take a lot more prep work than other weeknight meals.
It also happens to be completely ridiculously delicious.
THE RECIPE:
Special Equipment:
1. Shallow ceramic or glass baking dish big enough to accommodate your chicken
2. Micro-plane zester
3. Dishes for setting up your breading station
Ingredients:
1. 4 to 5 boneless skinless chicken breasts - trimmed (link coming soon)
2. 3 lemons (juice of 3, zest of 2)
3. 1 tbsp crushed or minced garlic
I love garlic - you can always use less if you are not such a garlic fan
Timesaver: If you don't want to crush the garlic you can use garlic from a jar of pre-minced garlic
4. 1 tbsp tarragon
5. 1 mini bottle of chardonnay (the kind you can get in a 4-pack)
6. 1 1/2 c. of Panko breadcrumbs
Switch-it-out: You can always use regular breadcrumbs if you wish, but I like the crunch of Panko
7. 1/2 tsp. salt
8. 1/4 tsp. pepper
9. 1 egg
10. 1 tbsp water
11. 1/3 c. butter
12. 1/4 c. shredded Parmesan or Asiago
Directions:
1. Pre-heat the oven to 400F and grease the bottom of your baking dish
2. In a small saucepan combine the 1/3 c. butter and the 1 tbsp of garlic. Bring the heat up to medium low.
3. Allow the garlic to simmer in the butter for 2 minutes
4. Add the 1 tbsp tarragon, the bottle of wine, and the zest and juice of the lemons.
This is what it should look like at about this point
5. Continue to cook over the lowest heat setting while you bread and prepare your chicken.
6. In a low dish or plate mix together the 1 1/2 c. of panko, the salt and pepper, and the 1/4 c. of shredded Asiago or Parmesan cheese.
7. In another low dish or low bowl whisk together your egg wash: 1 egg plus 1 tbsp water.
8. Set up your breading station: put your chicken on a plate next to the egg wash, followed by the breadcrumbs, followed by your lightly greased baking dish.
Breading Station
9. Bread your chicken and place in the pan. Be sure to make sure you don't over bread or else the chicken will be soggy.
10. Here is the part where you will think I am crazy...take your tarragon/wine sauce and pour it over the chicken. That's right. Its going to look like a big soggy mess. It is ok. It helps if, when you are pouring it, you pour it all over and don't just dump it in. Its going to be the liquid that soaks the bread and eventually makes it crispy and delicious. (Look at the finished picture for inspiration!)
11. Bake uncovered for 40 minutes -check it for doneness before you take it out. Everyone's oven is different. The crust should be crispy and golden brown, the chicken should be white with no trace of pink. You may need more or less time.
12. Let the meat rest for 10 minutes on the counter and then serve!
.....And voila! Here it is again!
And after my husband got through both his pieces:
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