A dreamy dredged delight awaits you…..dunk this chicken deep into the berry dip and don’t stop til every last drip is devoured! DIG IN!
Herb, walnut , parmesan and lemon Chicken with Marion berry sauce
4 Organic free range chicken breast ( use a mallet and smack um down)
Breading: separate plate/bowl
Pinch of fresh minced rosemary
1 heaping tsp of fresh thyme
5 leaves of sage minced
¼ Cup parmesan cheese finely grated
½ Cup tapioca flour
¼ Cup walnuts finely grounded
s/p
Toss ingredients together for bread coating
Wet bath: separate plate/bowl
1 egg
Heaping Tsp of Dijon mustard
¼ Cup buttermilk
s/p
Whisk ing together until well blended
Flour starter: separate plate /bowl
½ Cup Tapioca flour
s/p
Grapeseed oil for cooking
Marion Berry sauce
¾ Cup Fresh Marion berries
1-2 Tab Red wine vinegar
2 Tab olive oil
1-2 Tab Raw honey
¼ tsp salt
1/8 tsp peper
Put ing into food processor or blender and pulse till smooth
P
reheat 350 oven
Take chicken breast and lay between some ceran wrap or in a large gallon baggie and hammer away with a kitchen mallet
Once chicken is thinned, dredge in the flour starter to coat with a thin layer of flour and shake off excess.
Now lay each side of the chicken breasts into the egg/buttermilk bath.
After the egg bath you can lay and flip the chicken so that each side is generously coated in the Breading mixture.
Lay the chicken in a large frying pan with hot (med-high) grapeseed oil. Brown each side of the chicken and set on top of a metal cookie rack cooler that is resting on a cookie sheet and bake for about 25 min or until completely cooked through.
Serve with the marion berry sauce on the side
I also liked the berry sauce on top of greens with gorgonzola and yes, some walnut would be lovely tossed in the mix as well!!
As another option I used the same ingredients and process to make fried zucchini (served with buttermilk lemon pepper ranch)
Lemon pepper and Dill Buttermilk dressing
1/3 Cup of greek yogurt
1 Tab. Lemon Pepper
zest from one lemon
1 Tab fresh dill
1 garlic clove ,minced
1 Tab Olive Oil
½ of one lemons juice
½ Cup Buttermilk
s/p to taste
Blend ingredients in food process or blender
