[CH] Parmesan Chicken
Doug Irvine (dougandmarie@home.com)
Mon, 06 Mar 2000 10:20:06 -0800
Happy Birthday, Gareth! And may you have as many more, as you want!
Here, for Garry, and whomever else, is the mess I put together for our
51st anniversary dinner! Enjoy!!
Parmesan Chicken, with Chipotle Cream sauce
4 boneless, skinless chicken breasts
1 egg
1/3 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/2 tsp each of oregano, dried basil, freshly ground black pepper
1 tsp Jim Campbell's apple smoked hab powder
2 tbls all purpose flour
2 tbls chopped fresh parsley( OK, Garry, use the Italian stuff, see
if I care)
I use Italian pasta dishes for the next step, but any flat dish will do.
Combine cheese, bread crumbs, spices in one dish, mix well. Beat the
egg. and place in another dish. Coat the chicken breasts with the flour,
then dip into the egg, then into the cheese bread crumb mixture. Lightly
coat a hot baking sheet with oil, or shortening, the reason for getting
the sheet hot first is to avoid sticking. Place the coated breasts on
the sheet and into a hot 375F oven for about 15 minutes, then turn over
and broil for another five minutes. Make sauce:
Chipotle Cream Sauce
2 tbls butter or marg
2 tbls all purpose flour
2/3 cup milk
1-2 chipotles in adobo, seeded, and chopped fine
2 tbls finely chopped onion, or shallots
salt to taste
Place butter or marg in sauce pan, get hot, and add the onion and
peppers...simmer this for a few minutes until onion is transparent, then
add the flour, and make a roux, cook another minute, then add the milk,
and stir while it is cooking, in other words, a simple cream sauce.
Taste for seasoning, I added a little salt, and some of Calvins blend to
this. Serve it over the chicken. Notice that there is vey little fat in
this"Fried Chicken"! Enjoy...Cheers, Doug in BC