In a bowl, mix polenta, breadcrumbs, garlic, tarragon and Parmesan. Dredge chicken in flour, tap off any excess, roll in egg then polenta mixture. Heat oil in a frying pan and fry chicken, turning, for 3-4 mins until crispy. Remove from pan and drain on paper towels.
d pour over chicken. Let marinate in refrigerator for 2-3 hours
Make the pecan-crusted chicken first since it is served
Salt Crusted Chicken.
Toss the chicken thighs together with thyme, shallots
>for chicken by dissolving salt with chicken broth in a medium bowl. Cover chicken
For the radish salad, combine
00.
Place the cereal, parmesan cheese and spices in a
b>Parmesan and breadcrumbs in a shallow dish. Coat each piece of chicken
enderloins from the chicken and reserve for another recipe.
Slightly flatten the
For the chicken: Lightly pound chicken breasts to an even 1
thoroughly mix all ingredients specified for crusting in a large bowl
Combine mayonnaise and cheese.
Spread on chicken, then sprinkle with bread crumbs.
Bake at 425 degrees for 20 minutes.
alt and black pepper. Add chicken to flour mixture and turn
he thyme.
Season the chicken breasts, on both sides, with
like the chicken breasts too thin for this. A
aste.
Bake while cooking chicken. Baking time depends on thickness
prigs in half and save for garnish.
Mix the now
Season chicken breasts with salt and pepper. Combine parmesan cheese and italian bread
aper.
Place 2 cups Parmesan cheese into a shallow bowl
ven to 200 degrees. Place chicken between sheets of plastic wrap