Vanna Chicken
On a recent trip we ate at a restaurant called Milanezza in Key Biscayne. Kevin ordered this chicken and just kept raving over it and asked me to recreate it. It was a deep fried chicken breast so in order to lighten it up I panko bread crumbed and baked it instead. It was very good.
One chicken breast per person coated with flour egg and panko bread crumbs baked at 425 for 20 minutes or until done
2 yellow onions sliced into thin strips
Jar of roasted red peppers -cut into thin strips
Crumbled goat cheese
To carmelize your onions low and slow takes about 30 minutes in 2 T butter the idea is not to rush them and let them sweeten as they carmelize to a rich brown color.
Assemble as above.
One chicken breast per person coated with flour egg and panko bread crumbs baked at 425 for 20 minutes or until done
2 yellow onions sliced into thin strips
Jar of roasted red peppers -cut into thin strips
Crumbled goat cheese
To carmelize your onions low and slow takes about 30 minutes in 2 T butter the idea is not to rush them and let them sweeten as they carmelize to a rich brown color.
Assemble as above.
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