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Parmesan Crusted Chicken Breasts with Tomatoes and Basil

by Brian on August 25th, 2010 in Cookbook Reviews No Comments

How can you make chicken taste better than chicken? Enfold it with flavor. Inundate it with cool contrasts. In the summer, it’s easier to do than you might think.

Take chicken breasts, marinate them in garlic and mustard, then coat with breadcrumbs and Parmesan, cook in butter, and finish by topping with chopped summer tomatoes and basil. Summer is the ideal season to assemble all these ingredients, spend some time in the kitchen walking through each step, and relish in your accomplishments.

This dish has been the most requested entry at Cooking by the Book this summer. People are instinctively drawn to the idea of chicken, cheese, and fresh garden vegetables. This dish becomes a substantial entry. Pair it with freshly roasted corn, and you can enjoy the peak of summer.

Parmesan Crusted Chicken Breasts with Tomatoes and Basil

Servings: 4

Ingredients:

For Chicken and Marinade

• 6 6-ounces boneless, skinless chicken breasts
• 6 tablespoons Dijon mustard
• 2 tablespoons garlic, minced
• 1 tablespoon white wine
• ½ teaspoon cayenne pepper or several dashes of Tabasco

For the Coating

• 1 cup shredded (not grated) Parmesan
• 1 cup breadcrumbs or panko
• Freshly ground black pepper
• 4 tablespoons unsalted butter, melted

For Tomato Cruda

• 4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped
• 4 cloves garlic, minced
• 15 to 20 leaves fresh basil, chiffonade
• Kosher salt and freshly ground black pepper, to taste

 
Preparation:

Preheat oven to 450°F.

For the chicken: Rinse the breasts and pat them dry. In a shallow bowl, whisk together the mustard, wine, garlic, and pepper and add the chicken. The chicken can be coated immediately or held in the refrigerator for up to 2 hours.

For the coating: In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.

To coat and cook the chicken: Butter a baking sheet or rack. Take a breast from the marinade with one hand (this is now your “wet” hand.) Don’t wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (your “dry” hand), patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through 25 to 30 minutes.

Meanwhile make tomato cruda: In a small bowl, combine the diced tomatoes, garlic, and salt. Add the basic chiffonade. Set aside while the chicken is baking for the cruda flavors to come together.

Remove chicken from the oven and serve with the tomato and basil sauce.

Source: Adapted from Fine Cooking Magazine and Elizabeth Terry

Honey Chipolte Glazed Chicken

by Brian on August 20th, 2010 in Cookbook Reviews No Comments

Chicken. Chicken tastes like chicken. And that consistency is occasionally going to create culinary boredom. “Chicken, again!” someone at the table will moan.

This recipe is not just an antidote for boredom. This dish is for anyone who loves sweetness and heat. When I first bit into a piece, my eyes watered. Not from the succulent heat but from tasting something inspiring. This isn’t just chicken. This is CHICKEN. And no, you won’t be able to eat just one piece. The addiction here is automatic.

As summer just begins to edge away, this is a perfect weekend recipe. Add some fresh corn or green beans. Be inspired and get some arugula and heirloom tomatoes.

I would also suggest a pitcher of sangria. The chipotle here will have your mouth tingling.

Honey Chipotle Chicken

Servings: 4

Ingredients:

For the Chicken:

• 4 legs (with thighs attached)
• ½ cup all-purpose flour
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon Kosher salt
• ⅓ cup canola oil

 
For the Sauce:

• ½ cup wild flower honey
• 1 cup Frank’s Hot Sauce [or similar red hot sauce]
• 2 chipotles from the can in adobo
• ¼ cup orange juice
• 2 tablespoons cider vinegar

 
Preparation:

For the chicken, preheat the oven to 375°F. Combine all the dry ingredients in a shallow bowl. Heat a 16″ cast-iron skillet on medium-high and add oil.

Dredge the chicken in the flour mixture and place skin-side down and cook until well browned. Turn and cook the underside as well (2 to 3 minutes per side). Place the cast-iron skillet into the hot oven and bake approximately 15 minutes.

For the sauce, combine all ingredients over low to medium heat and simmer until thickened and has a syrup-like consistency. Remove from heat.

While cooking the chicken in the oven, preheat a stove-top grill. Once the chicken is removed from the oven, place the chicken in a large mixing bowl and add the sauce. Gently toss until well coated, then using tongs, place the chicken (skin-side down) on the grill pan and cook until the chicken gets a crispy skin again. Remove and serve.

Source: Adapted from Chef David Guas