CRISPY, TENDER, DELICIOUS
INGREDIENTS
Makes 4 servings
CRISPY ROSEMARY CHICKEN
4 boneless skinless chicken breasts
4 fresh rosemary sprigs
1 tbs minced fresh rosemary leaves
zest from 1 lemon
dijon mustard (grey poupon preferred)
1 cup panko
kosher salt
black pepper
ghee or olive oil
WHITE BBQ SAUCE
1 cup mayo
2 tbs apple cider vinegar
(or red wine vinegar)
3/4 tsp black pepper
3/4 tsp granulated garlic
3/4 tsp granulated sugar
1/2 tsp kosher salt
1/8 tsp or a pinch cayenne pepper
juice from 1 lemon
INSTRUCTIONS
Step 1
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with foil. Then arrange rosemary sprigs on the pan spaced out so that each chicken breast can sit on its own rosemary sprig. The rosemary will perfume the chicken as it bakes in the oven.
Step 2
In a bowl, gently mix together panko, minced rosemary, lemon zest, 1 tsp kosher salt and 1/2 tsp of black pepper.
Preheat a frying pan/skillet over medium heat for 2 1/2 minutes. Add 1 tbs of ghee or olive oil to the pan and move pan around to coat the bottom. Add panko mixture and toast until light golden brown. Keep the panko moving in the pan so that it toasts evenly. Keep an eye on it and do not walk away so it does not burn. Transfer toasted panko into a shallow dish and allow to cool.
Step 3
Use a meat mallet or rolling pin to tenderize and flatten each chicken breast to create an even layer of meat so that it cooks evenly. Once flattened, the breast should be about 3/4 inch thick. Do not to flatten the meat completely. Do not over tenderize. Sprinkle both sides with kosher salt and black pepper. Sprinkle both sides with kosher salt and black pepper.
Step 4
Next, rub enough dijon mustard all over the chicken to create a light even coating (about 2 tbs). The mustard will both add flavor and help the panko adhere to the chicken. Place each breast top-side down into the toasted panko, pressing gently to make sure the bread crumbs adhere. Then, place the breast panko-side up on a foil lined baking sheet (if there are spots on the chicken missing the panko, scoop a little bit of the panko mixture onto it and use the back of the spoon to press on it so that it adheres).
Bake the chicken for 30 minutes or until cooked through.
While the chicken is baking, make the white bbq sauce by mixing all listed ingredients together in a bowl with a whisk until fully incorporated.
Remove chicken from oven and serve with white bbq sauce.