Friday, November 02, 2007

Parmesan Crust Chicken with Tomatoes, Olives and Capers

This recipe goes together easily and has a nice "rustic" character. Start by dredging the chicken in flour, then an egg wash and finally with a mix of 1C bread crumbs and 1/4C grated parmesan cheese. This is enough for two large breasts either boned or bone in and skinless. Brown the chicken in 1/4C olive oil. Remove the chicken drain the oil and deglaze the pan with 1/2C chicken stock and 1/2C white wine, or 1C of either by itself. Add 3/4C diced tomatoes, 1/3C diced kalamata olives, 1 clove minced garlic, and 3T capers. Return the chicken to the pan and simmer, covered, for 20-30 min. While the chicken is simmering, cook some pasta according to package directions. Serve the chicken and pasta covered with the sauce and topped with some fresh basil. A dry white wine or a rose` would go nicely with the dish.



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