November 6, 2011

Chicken Eleanora

8 boneless, skinless chicken  breasts
2 c plain bread crumbs
1/2 tsp garlic powder
1/2 tsp rosemary
1/4 tsp oregano
1/4 tsp basil
1/2 c buttermilk
1/4-1/2 c freshly grated parmesan  

For Sauce:
1 bunch of green onions
1/3 c Chablis or other white wine
1/3 c melted butter
1/3 c dehydrated parsley

  • Season bread crumbs with spices, garlic powder, and parmesan cheese.
  • Dip chicken in buttermilk, thoroughly coating the chicken, once the chicken is coated with the buttermilk, coat the chicken in the bread crumb mixture and place on a baking sheet.
  • Bake in a preheated 350 degree oven for 40 to 50 minutes.  While the chicken is baking, prepare the sauce.
  • For Sauce: Melt the butter in a saucepan.  Once butter is melted, add the wine, chopped green onion, and parsley.
  • Once chicken is out of the oven, pour the sauce over the chicken and serve.

***Serve with rice pilaf and balsamic asparagus***
***I have also used this recipe for pork and salmon and it tastes amazing!***

Hubby Rating: 10!  This is my husband's FAVORITE dish!  The original recipe came from his mom, who got it from the mother of a childhood friend, I have since changed it up a little bit to put my own spin on it, and it is a hit every time.  It is aesthetically pleasing, so it is the perfect dish to serve company, and tastes unbelievable.  This is the perfect dish to serve, especially during the holidays!

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