BISTRO 27 ROASTED GARLIC CHICKEN

        BISTRO 27 ROASTED GARLIC                              CHICKEN

INGREDIENTS

v  6 large boneless skinless chicken thighs -OR- chicken breast tenders

v  oil for sautéing

v  2 cups buttermilk

v  2 cups seasoned flour (recipe included below)

·         Egg Wash:

ü  2 large eggs

ü  ¼ cup water

·         Seasoned Crumbs:

Ø  2 cups Panko bread crumbs

Ø  ½ cup grated Parmesan cheese

Ø  ¼ cup grated Romano cheese

Ø  2 tbs parsley

·         Sauce:

v  2 tbs unsalted butter

v  3 tbs flour

v  2 small heads roasted garlic, mashed (see NOTES)

v  1 cup low-sodium chicken stock

v  ¼ cup half-and-half or milk

v  2 tbs grated Parmesan cheese

v  2 tbs Romano cheese

v  1 tbs parsley

v  Salt & pepper to taste (if necessary—it may not be)

·         Seasoned Flour:

Ø  2 cups flour

Ø  1 tsp salt

Ø  ½ tsp pepper

INSTRUCTIONS

a)    If using thighs, cut each in half where the bone was. Remove excess fat. For either thighs or tenders, pound the meat to ¼-inch thickness between 2 sheets of plastic wrap.

b)    Place pounded chicken in a large bowl and pour in the buttermilk. Let this sit for at least 30 minutes.

c)     Drain buttermilk from chicken and coat with seasoned flour. Put the coated chicken on a platter, cover and refrigerate for 1 hour.

d)    In a medium bowl, beat the egg wash ingredients; set aside. Mix seasoned crumb mixture and place it in a large oblong pan (I use either a 11 x 7 or 9 x 13 pan for this).

Full recipes>>>bakeatmidnite.com

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