Pan-Roasted Nut Crusted Breast of Chicken

Name: Pan-Roasted Nut Crusted Breast of Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless; salt & pepper; 8 cremini mushrooms; 1 tablespoon butter; 2 leaves mint; 16 leaves spinach; 4 slices Swiss cheese; 8 slices prosciutto ham; ½ cup flour; 2 cups bread crumbs; ½ cup nuts; ¼ cup butter; ½ cup olive oil; ¼ cup sherry; ¾ cup sliced mushrooms; 1 tablespoon soy sauce; 1 cup heavy cream; ½ cup demi glace; 1 tablespoon butter; salt and pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Pan-Roasted Nut Crusted Breast of Chicken

Iris Warren

Report

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

For the Chicken

4 boneless skinless chicken breasts
salt & pepper to taste
8 cremini mushrooms sliced
1 tablespoon butter
2 leaves mint sliced thin
16 leaves spinach stems removed
4 slices Swiss cheese
8 slices prosciutto ham thinly sliced
½ cup flour blended with 1 cup of water for pancake consistency
2 cups bread crumbs
½ cup nuts finely chopped (peanut, macadamia, cashew)
¼ cup butter unsalted
½ cup olive oil

Mushroom Sherry Cream Sauce

¼ cup sherry
¾ cup sliced mushrooms wild mushrooms provide additional flavor
1 tablespoon soy sauce
1 cup heavy cream
½ cup demi glace
1 tablespoon butter unsalted
salt and pepper to taste

Add to Shopping List

Instructions

Mushroom Sherry Cream Procedure

Heat a medium-sized saucepan. Add the sherry, soy sauce, and mushrooms and cook until the mushrooms are soft and the liquid is reduced by half.
Add the cream and reduce the sauce by ⅓.
Add the demi-glace, season with salt and pepper, and simmer for about 4 minutes.
Whisk in the tablespoon of butter, taste, and adjust the seasoning.

Preparing the Chicken

Start by flattening the chicken using a meat pounder or the bottom of a frying pan. Then, gently flatten the chicken to ¼ inch.
Season with salt and pepper. Set aside.
Combine the breadcrumbs with the chopped nuts.
Heat a saute pan over medium heat, add the butter and saute the mushrooms until soft. And the mint leaves and remove from heat.
Layer each chicken breast with spinach, Swiss cheese, prosciutto, and sauteed mushrooms, then fold the chicken in half and seal the edges by pressing with your fingers. You may need toothpicks to help secure the chicken.
Dip each chicken breast into the flour batter, and be sure to let the excess batter drip off. Cover both sides with breadcrumbs and reserve.
Reheat the saute pan over low heat, add the butter and oil and wait until it gets hot but not smoking. Saute the chicken breasts until golden brown on each side and fully cooked.
To serve, place each chicken breast into the center of the plate, spoon some sauce over the chicken breasts or on the side and add your side vegetables.