Thursday, April 17, 2014

Chicken Simon & Garfunkel


Another winning chicken dish recommended by Carol!   She recently made and reviewed this and her pictures reeled me in  :)    Since winter decided to come back yesterday, it was a great time to give it a try.  

I don't know what is going on with chickens these days, but I had 5 chicken breasts and the package weight was 5 1/2lbs.   I trimmed a bit, but pounding and rolling was going to be impossible.   I cut a slit in each, being careful not to butterfly or poke through the bottom.      I'm not a cheese measurer, each one was a little different, but I'd say maybe 1/4c of cheese in each.

Carol took the time to toast her Panko, I'm lazy and didn't.    I also did the herb butter in the microwave.   No poultry seasoning on hand, so I grabbed the components of it and gave each a little shake into the flour mixture.

Since my guys like crispy baked chicken.  I didn't baste.   When the wine was called for, I poured it in the base of the pan instead of over the top.   

We loved this one.   It held great for Tim who ate later.   Huge thanks to Carol for bringing this one to my attention!





Chicken Simon and Garfunkel

6-8 boneless skinless chicken breast halves
1 1/2 sticks butter, divided
1/3 c. all-purpose flour
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. poultry seasoning (didn't have- used thyme, sage, marjoram, rosemary, nutmeg)
1/4 tsp. freshly ground black pepper
6-8 slices mozzarella cheese (used part skim shredded- didn't measure)
2 large egg, beaten with 2 Tbsp. water
1 1/2 c. Panko bread crumbs
2 Tbsp. finely chopped fresh parsley (used dried)
1/4 tsp. dried sage
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
1/2 c. white wine- used Barefoot Moscato
Chopped fresh parsley for garnish (optional)-- used dried

Line a shallow baking sheet with sides with foil. Spray the foil with nonstick cooking spray.  Set aside.

Heat the oven to 350 degrees.

Place 1 stick butter in a glass measuring cup and add parsley, sage, rosemary and thyme.   Microwave for 30 to 45 seconds to melt, set aside.   (Carol did this on the stovetop)

Cut a deep pocket in each chicken breast, being careful not to cut all the way through.    Take the half stick of butter and slice it into pieces.   Divide evenly and place inside pockets.    Add shredded cheese and secure the opening with toothpicks.  

Set up breading stations.  I use cake pans for this.   In the first, combine flour, garlic powder, onion powder, poultry seasoning and pepper.    Whisk together.   In second, whisk eggs with water.   In third, pour the panko crumbs.

One at a time, coat the chicken with flour, shaking off any excess.   Dip into the egg mixture, let extra drip off.   Move to the panko, flipping and pressing to make a nice thick coating.  Drizzle the herb butter over each piece of chicken.

Bake at 350 degrees for 30 minutes.   Remove pan from oven and pour wine around the base of the chicken.    Bake an additional 20 to 30 mins.

Move chicken to serving plate and spoon pan juices over the top.   Remove toothpicks and sprinkle with additional parsley, if desired. 

Source: Carol1229, 
adapted from recipe posted by MartyCt and by Ken Harris on foodgeeks-original recipe  found HERE)