Recipe: Baked Parmesan-Crusted Buttermilk Chicken

By Sophie Brickman

This dish showcases Lemon-Basil Beurre Blanc, and the buttermilk makes the chicken exceptionally tender.

Serves 4
    • 4 boneless, skinless chicken breasts
    • 2 cups buttermilk
    • 5 garlic cloves, crushed
    • 1 tablespoon Tabasco sauce
    • 2 tablespoons dried basil, oregano, or thyme
    • 3 tablespoons salt
    • 1 tablespoons freshly ground pepper
    • 1 cup panko (Japanese breadcrumbs) or breadcrumbs
    • 1 cup grated Parmesan cheese
    • ½ cup chopped parsley

Mix together the buttermilk, garlic, Tabasco, and herbs. Pour over the chicken, and marinate for at least eight hours, or overnight in the fridge. Make sure the chicken is fully immersed—if it isn't, flip half way through.

About 40 minutes before eating, preheat oven to 425 F.

Mix panko, Parmesan, and parsley together. Remove chicken from buttermilk and dredge in the crumb mixture. Be generous in the coating—you want a nice, thick crust.

Place coated chicken breasts on a lightly oiled baking sheet, and bake for about 30 minutes, or until breasts are cooked through. Then, take out, preheat the broiler, and drizzle a little olive oil on top of each chicken breast. Flash under the broiler for about five minutes, or until the top is crispy and golden brown.

Serve immediately, accompanied by Lemon-Basil Beurre Blanc.

To read about what else Sophie Brickman learned from chef Jean-Georges Vongerichten, click here for the story.

This article available online at:

http://www.theatlantic.com/health/archive/2010/03/recipe-baked-parmesan-crusted-buttermilk-chicken/36735/