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Chicken Persillade Recipe

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This recipe for Chicken Persillade is from Michael's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless chicken breasts
1 tsp. salt
1/2 tsp. freshly ground pepper
2 T. olive oil
Rosemary Aioli:
1/4 c. mayo
1/4 c Dijon mustard
3 cloves garlic, minced
1 tsp. rosemary leaves, minced
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Persillade:
1 c. panko crumbs
1/2 c. fresh parsley, chopped
3 cloves garlic, minced
2 T. olive oil
Directions:
Directions:
Prepare the Rosemary Aioli in a small bowl by mixing 1/4 c. Mayo, 1/4 c. Dijon mustard, 3 minced cloves garlic, 1 tsp. minced rosemary, 1/4 tsp. salt and 1/4 tsp. pepper.
Prepare the Persillade in a flat dish or bowl by mixing 1 c. panko crumbs, 1/2 c. minced parsley, 3 minced cloves of garlic and 2 T. olive oil.
Pound chicken to 1/4 inch thick. Salt and pepper the breasts and coat in the Aioli.
Dredge chicken through Persillade.
Heat oil over medium high heat.
Add breasts and cook for 3 minutes per side or until done.
Number Of Servings:
Number Of Servings:
4

 

 

 

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