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Almond Panko Chicken & Balsamic Garlic Butter

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Submitted by: llschultz5

 

An elegant main dish--panko and almond crusted chicken, stuffed with cheese and served with a balsamic and garlic butter sauce.
 

Ingredients

  • Chiken:
  • 10-12 fresh basil leaves, finely chopped into ribbons
  • 3/4 cup buttermilk
  • 4 5-6 ounce boneless skinless chicken breast halves
  • 1 cup slivered almonds, toasted and finely minced
  • 1 cup panko
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 oz Dubliner cheese or aged white cheddar, sliced into 4 pieces
  • 1-2 tablespoons olive oil
  • Balsamic Butter Sauce:
  • 1/4 cup balsamic vinegar
  • 1/4 cup white grape juice
  • 8 tablespoons cold salted butter, cut into tablespoons

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Method

Preheat oven to 350 degrees. Place buttermilk in a medium shallow bowl or small baking dish and add basil. Make a small pocket inside each chicken breast by slicing side of breast, in the middle, and slice through to the other side, working towards either end. Do not slice through ends-- leave about 1/2 inch on each end. Tenderize chicken breasts with meat tenderizer, and place chicken breasts in buttermilk dish. Marinate for a half hour in refrigerator, turning halfway through. Place slivered almonds on foil baking pan and toast in a 350 degree oven 10-12 minutes, or until almonds are slightly browned, but not over toasted. Finely mince almonds in a food processor or by hand, until bread crumb consistency. Combine almonds and bread crumbs in a bowl. After chicken is done marinating, drain excess milk from dish. Place chicken on a cutting board, or work surface, and sprinkle with salt and pepper. Insert cheese slices in each pocket. Roll chicken in bread crumb and almond mixture, patting sides of chicken if necessary, to ensure even coating. On stove top, place a large Dutch oven or pan that can be transferred to the oven. Heat olive oil in pan, add chicken breasts, and brown 1-2 minutes on each side. Transfer to oven and bake, covered, at 350 degrees for 25-30 minutes, or until chicken is done. While chicken is baking, prepare Balsamic Garlic Butter Sauce. In a small saucepan over high heat, boil balsamic vinegar and white grape juice, until liquid is reduced by about half. Reduce heat to low, add cold tablespoons of butter, one at a time, whisking constantly, until blended. Drizzle chicken with Balsamic Garlic Butter Sauce and serve.

 

Notes: Great served over a white rice, such as Basmati.

 

Number of Servings: 4

 

Submitted by: llschultz5 ()

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