Description
These Golden Herb-Crusted Chicken Pillows offer a delightful combination of crispy chicken and a smooth, tangy lemon-Parmesan cream sauce. This recipe is perfect for a special occasion or a comforting weeknight meal.
Ingredients
Scale
- 400g Chicken Breast Halves: Seasoned with salt and pepper.
- 30ml Olive Oil: For seasoning and flour adhesion.
- 60g All-Purpose Flour: First coating layer.
- 1 Large Egg: Binder for the coating.
- 100g Panko Breadcrumbs: For a crispy crust, mixed with 6g Parsley, 2g Thyme, 2g Lemon Zest, and 10g Parmesan.
- 30g Melted Butter: Brushed on for browning.
- 240ml Heavy Cream: Sauce base, combined with 50g Parmesan, 15ml Lemon Juice, 1g Lemon Zest, 2g Dijon Mustard, 0.5g White Pepper, and a pinch of Nutmeg.
Instructions
- Prepare Chicken: Pound chicken to ½-inch thickness, season with salt and pepper.
- Set Up Dredging: Prepare flour, egg, and panko-herb mixture bowls.
- Dredge Chicken: Coat chicken in flour, egg, then panko mixture.
- Bake Chicken: Bake at 200°C (400°F) for 20-25 minutes, until golden and cooked through.
- Make Sauce: Simmer cream, Parmesan, lemon juice, zest, mustard, pepper, and nutmeg until thickened.
- Plate & Garnish: Serve chicken over sauce, garnish with Parmesan, parsley, and lemon zest.
Notes
For an extra crispy crust, ensure the chicken is dry before dredging and press the breadcrumbs firmly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Poultry
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg