CRISPY BAKED CHICKEN WITH GIARDINIERA
Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.
Provided by France C
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
- Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
- Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
- Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
- Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g
CHICKEN JARDINIèRE
This is a classic French chicken stew. For convenience you can prepare the stew ahead, leaving out the green peas; then add the peas for the last 2 minutes of reheating to preserve their texture and color.
Provided by Vickie Parks @Northwestgal
Categories Chicken
Number Of Ingredients 16
Steps:
- Heat a large Dutch oven over high heat. Add oil to pan; swirl to coat. Add pancetta; sauté 2 minutes. Add chicken; cook 8 minutes, turning once.
- Sprinkle flour, pepper, and salt evenly over chicken mixture, turning chicken to coat; cook 30 seconds. Stir in wine and 3/4 cup water. Add carrot, garlic, potatoes, mushrooms, onions and thyme; stir well. Bring mixture to a boil; cover, reduce heat to low, and cook 45 minutes.
- Add peas to pan. Bring mixture to a boil; cook 2 minutes.
- Place 1 chicken leg quarter and 1 cup vegetable mixture in each of 4 bowls; sprinkle each serving with 1 1/2 teaspoons parsley.
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