Four 8 oz skinless, boneless chicken breasts, pounded 1/2 inch thick
Instructions
Preheat the oven to 400 degrees. In a saucepan, brown the butter. Whisk in 2 tbsp olive oil and the lemon juice. Stir in the pine nuts. On a baking sheet, toss the asparagus with 1 tbsp olive oil; season with salt & pepper. Roast until crisp-tender, 7 min.
Using a food processor fitted with the shredding disk, shread the potatoes; season with salt and pepper. Wrap in a towel and squeeze out any water; transfer to a plate. Add the flour to a plate.
Season the chicken with salt & pepper. Dip in the flour, then then eggs, then coat with the potatoes.
In a skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the chicken and cook, turning once, until crisp and golden, 8-10 mins. Divide the asparagus among 4 plates, top with the chicken and drizzle with the pine nut vinaigrette.
Originally Submitted
7/20/2010
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