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.
Make the pecan-crusted chicken first since it is served
Salt Crusted Chicken.
Toss the chicken thighs together with thyme, shallots
Make brine for chicken by dissolving salt with chicken broth in a
o combine.
For the chicken, using a sharp knife, cut
alt and black pepper. Add chicken to flour mixture and turn
b>Parmesan and breadcrumbs in a shallow dish. Coat each piece of chicken
00.
Place the cereal, parmesan cheese and spices in a
enderloins from the chicken and reserve for another recipe.
Slightly flatten
For the chicken: Lightly pound chicken breasts to an even 1/
aste.
Bake while cooking chicken. Baking time depends on thickness
Combine mayo with cheese, arrange chicken on baking sheet, top with mayo mix, sprinkle with breadcrumbs
Bake 20 minutes at 425.
Combine mayonnaise and cheese.
Spread on chicken, then sprinkle with bread crumbs.
Bake at 425 degrees for 20 minutes.
aper.
Place 2 cups Parmesan cheese into a shallow bowl
ven to 200 degrees. Place chicken between sheets of plastic wrap
or marinade and pour over chicken. Let marinate in refrigerator for
Place Parmesan cheese into a shallow bowl.
Beat eggs and water together in a bowl.
Dip chicken strips into the egg mixture.
Press chicken into Parmesan cheese. Gently toss between your hands so any cheese crumbs that haven't stuck can fall away. Place the coated chicken onto a plate while coating the rest; do not stack.
Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips in batches until no longer pink in the center and crust is golden brown, about 4 minutes on each side.
like the chicken breasts too thin for this
he thyme.
Season the chicken breasts, on both sides, with
nd drain chicken strips.
Mix breadcrumbs, flour, and Parmesan cheese together