Peach and Rosemary Breaded Chicken Breasts

Recipe

Total Time: 45 min

Servings: 6

Ingredients

Julienne cut, peeled peaches

3 skinless, boneless chicken breast halves
2 tsp salt, divided
1/2 tsp freshly ground black pepper
1/8 cup yellow mustard
2 cups canola oil
3 cups bread crumbs
1 cup rosemary leaves
6-9 rosemary twigs
3 eggs
2 julienne cut, peeled peaches, divided
1/2 cup butter
2 tbsp sugar


Steps

Chicken cutlets

1. Cut chicken breasts into thin slices (2-3 cutlets per halve breast)
2. Season breasts (if possible 1 hour before cooking) with 1.5 tsp salt, pepper and mustard. Thoroughly combine these ingredients with your hands. Set aside
3. Heat frying pan over medium heat and add butter and 1.5 peaches (Add butter and peaches at the same time so butter doesn't burn). As soon as butter melts, top peaches with sugar and stir sporadically until peaches acquire a dark yellow-brown appearance



Peach compote

4. Remove pan from heat and let cool for a couple of minutes. Pour the peaches and butter in a blender and puree. Set this compote aside
5. Mix the bread crumbs and rosemary leaves in a bowl. Place this dry mix on a flat plate. Set aside
6. In a small bowl, beat the eggs, adding 1/2 tsp salt. Set aside
7. Heat canola oil in a large frying pan. Dip each cutlet in eggs and then press into the dry mixture on both sides
8. Place each cutlet in the frying pan and saute over medium heat for about 3 minutes on each side or until they acquire a browned appearance. Place over a paper towel to remove excess oil



Chicken in frying pan

9. Top each cutlet with a tsp of the peach compote and garnish with a couple of peach juliennes and rosemary twigs

Serve with
Glazed Pecans and Parmesan Arugula Salad (To be published January 10 2013)

Rice with Golden Noodles (To be published January 10 2013)