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PARMESAN CRUSTED CHICKEN

 

4 each Chicken Breast, filets

¾ cup All Purpose Flour

¾ cup Half & Half

1 cup Parmesan Herb Breadcrumbs (see recipe)

2 tbsp Butter

4 oz Goat Cheese

12 fl oz Piccata Sauce (see recipe)

2 tsp Capers (fried in a little butter)

2 tsp fresh Parsley

 

Wash and trim chicken breast. Pound each breast out to 150%. Dredge each chicken breast in flour, then dip in half & half, then dredge in Parmesan crust. Sauté breast in butter until golden brown on both sides. Finish cooking in pre-heated 350 degree oven. When chicken is done, remove from oven, plate and top with Piccata sauce, then goat cheese and then fried capers. Garnish with chopped parsley. Makes – 4 servings

 

 

Parmesan Herb Breadcrumbs

1 cup Breadcrumbs

1/4 cup grated Parmesan

1 tsp fresh minced Oregano

1 tsp fresh minced Rosemary

1 tsp fresh minced Chives

1 tsp fresh minced Basil

1/2 tsp fresh Thyme Leaves

 

Combine all ingredients and mix well. Makes – 1 1/4 cups

 

 

Piccata Sauce

3 tbsp Unsalted Butter

2 tbsp Shallots – chopped

1 tbsp Garlic – chopped

4 tbsp All Purpose Flour

½ cup Chardonnay

2 tbsp fresh squeezed Lemon Juice

2 cups Chicken Stock

½ tsp Kosher Salt

White Ground Pepper to taste

 

Combine all ingredients and simmer for 20 minutes. Makes: 24 ounces

 

 

 

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

 


Green Valley Grill
Fine Dining Restaurant at Friendly Shopping Center
622 Green Valley Road, Greensboro, NC 27408
336-854-2015 | FAX: 336-544-9000 | gvgrill@qwrh.com