Sassy Cheesy Chicken

Sassy Cheesy Chicken

 
NOTE: a cod or white fish fillet is an amazing substitute for the chicken!

Ingredients:

Boneless chicken breast, halved
Non-fat milk (for dredging)
Flour (for dredging)
Pecorino Romano cheese, freshly grated (for coating)

Season both sides of halved chicken breasts with salt and pepper
Dredge fully in flour, then milk, then grated cheese (parmesan would work too, but Pecorino Romano just has better flavor)

Place on Silpat* lined baking sheet and bake at 350 for 30 to 40 minutes, or until cheese is golden brown and the house smells so good your mouth waters.

For Sauce:

1/2 stick unsalted butter
1 clove garlic, mashed
1 shallot, sliced thinly
Non-fat milk

In a small bowl or ramekin, place butter, garlic, shallots, a bit of salt and dash of olive oil. Allow to soften at room temperature, mixing periodically.

In a small skillet heated to medium, add the butter and bring to a light simmer, allowing the shallots to soften. Add milk, approximately 2 tablespoons, stir and return to simmer to thicken.

To Serve:

Spoon one tablespoon sauce on plate, top with baked chicken. Pairs delectably with Savory Sweet Potatoes and baby peas!


*Trademark