Sun-Dried Tomato-Crusted Chicken
Something easy for the weekend!
Ingredients/Bread Crumbs
4 cups panko bread crumbs
1 oz sun-dried tomatoes
2-3/8 tsp granulated garlic
5/8 tsp salt
1/3 tsp black pepper
Method/Bread Crumbs
Combine all ingredients in robot coupe until well blended and slightly red.
Store in airtight container. Use within 24 to 48 hours.
Ingredients/ Chicken
12 4-oz boneless, skinless raw chicken breasts
3 oz olive oil
1 Tbsp salt
1 Tbsp ground black pepper
Method/Chicken
Brush olive oil on chicken breasts, then sprinkle with salt and pepper. Dredge in bread crumbs and place on a sheet pan lined with parchment or pan spray. Hold in the refrigerator until time to cook.
Place chicken on a lightly oiled sheet pan and bake in a preheated 400º oven for 10–14 minutes until chicken reaches an internal temperature of 165º.
Suggestions
Serve with Garlic Cream Sauce, Steamed Haricot Verts, Spinach Mashed Potatoes
From Christine Scheil, Marquette University Catering, Milwaukee
Catersource magazine
November/December 2010
Ingredients/Bread Crumbs
4 cups panko bread crumbs
1 oz sun-dried tomatoes
2-3/8 tsp granulated garlic
5/8 tsp salt
1/3 tsp black pepper
Method/Bread Crumbs
Combine all ingredients in robot coupe until well blended and slightly red.
Store in airtight container. Use within 24 to 48 hours.
Ingredients/ Chicken
12 4-oz boneless, skinless raw chicken breasts
3 oz olive oil
1 Tbsp salt
1 Tbsp ground black pepper
Method/Chicken
Brush olive oil on chicken breasts, then sprinkle with salt and pepper. Dredge in bread crumbs and place on a sheet pan lined with parchment or pan spray. Hold in the refrigerator until time to cook.
Place chicken on a lightly oiled sheet pan and bake in a preheated 400º oven for 10–14 minutes until chicken reaches an internal temperature of 165º.
Suggestions
Serve with Garlic Cream Sauce, Steamed Haricot Verts, Spinach Mashed Potatoes
From Christine Scheil, Marquette University Catering, Milwaukee
Catersource magazine
November/December 2010
No comments:
Post a Comment