Parmesan Crusted Chicken

Bj's Brewery's Parmesan Crusted Chicken

Serves 4

Chicken and Breading:
2 cups chicken broth
1 teaspoon salt
4 large boneless, skinless breasts
4 eggs, beaten
1/2 cup all purpose flour
1 cup Japanese breadcrumbs (panko)
1 cup shredded Parmesan
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Lemon Chardonnay Butter Sauce:
1/4 cup butter (salted)
1/4 cup Chardonnay wine
2 tablespoons lemon juice
3/4 teaspoon granulated sugar
dash salt
1 1/3 cups heavy cream
light olive oil

2 tablespoons shredded Parmesan
4 teaspoons minced sun dried tomatoes
4 tablespoons thinly sliced fresh basil

Brine for chicken: Dissolve salt with chicken broth in a medium bowl. Cover chicken breasts with plastic wrap and pound each one to about 1/2 inch thick with a kitchen mallet. If breasts are large, cut the breasts in half. Add flattened chicken to brine. Cover and chill for 3 hours. After chicken has marinated, remove the fillets from brine and blot with paper towels to remove excess liquid. Beat eggs in a medium bowl.

Place flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt, and pepper in another medium bowl. To bread the chicken, coat each fillet with flour, then dip into beaten egg, and follow by dipping into the Parmesan mixture. Let the breaded fillets rest for a bit on a plate in your fridge while preparing the Chardonnay butter sauce.

Make chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer 1 minute. Stir in lemon juice, sugar and salt and then add cream. Simmer on low heat for 10-12 minutes, until thicker.

To cook:  Add enough oil to cover the bottom of a large saute pan, and heat over medium/low until hot. You can check the heat of the oil by dropping a bread crumb into it. If it starts to sizzle, your oil is ready. Saute each breaded chicken fillet in oil for 4-5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve.

Serve each fillet with a couple of tablespoons of butter sauce spooned over the top. Pile a tablespoon of Parmesan cheese on top of each fillet, followed by 1 heaping teaspoon of minced sun dried tomatoes, and a tablespoon of basil.