Thursday, February 19, 2009

Chicken Persillade

Is the glass half full or half empty? I'm a half full type of gal. When a contest recipe fails to take top honors, I console myself with positive thoughts. I won't have explain the eye patch or lose five pounds for the camera. Better still, I won't have to remind interviewers that being the oldest participant in the contest is a dubious distinction - right up there with the perfect attendance award in grammar school. This recipe was in the National Chicken Cooking Contest semi-finals in 2004. It didn't get me to the podium, but it did get me to Charlotte, NC for a wonderful weekend. It was my first ever contest so you can imagine how thrilled I was. Lightening struck again this year and I once again made the NCCC cut. It would seem, however, that I own the the "always a bridesmaid, never a bride" moniker. I won't be moving on to the final round. It's too early to share this year's semi-final recipe, but I've got the O.K. to post the 2004 entry. This is a simple recipe that uses an aioli to flavor chicken cutlets before coating them with garlic and parsley bread crumbs. The cutlets are beautiful to look at and they are packed with flavor.

Chicken Persillade

Rosemary Aioli:
1/4 cup mayonnaise
1/4 cup Dijon Mustard
1/2 teaspoon garlic, finely minced
1 teaspoon fresh rosemary, minced
1/4 teaspoon lemon zest, freshly grated
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
Persillade Crumbs:
1 cup panko bread crumbs
1/2 cup fresh chopped parsley
1 1/2 teaspoons garlic, finely minced
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Curly parsley
Lemon slices


1) In a small bowl, combine all ingredients for rosemary aioli. Mix well and set aside.
2) In a second bowl, combine garlic, parsley, bread crumbs and 2 tablespoons olive oil.
3) Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Season chicken with salt and freshly ground black pepper. Coat chicken breasts with rosemary aioli, then dredge in persillade crumb mixture.
4) In a 12-inch non-stick skillet, heat 2 tablespoons olive oil over medium-high heat until hot but not smoking. Cook chicken until golden, 3 to 4 minutes per side. Remove to a serving platter; garnish with parsley and lemon slices. Yield: 4 servings.


Martha said...

Mary -- I remember when several of us looked for you at the FN airing of this contest! It is a great recipe.

Mila said...

Mary this is right up my alley...simple crispy, moist and delicous!

Donna-FFW said...

This looks terrific Mary. I so admire people who can make up such delicious recipes on their own. I am so lacking in the creative department. I rely on others like you to help me. Perfect weeknight meal!

Allie said...

They don't know what they are missing out on not putting you through! I admire you for making it that far and and boy does this chicken sound good!

Unknown said...

Oh wow, this looks delicious - I will be trying this over the weekend. I'm a much better cook than a baker since I'm apt to use what's in the cabinet or marry flavors that I like. You're a winner!

Pam said...

What a beautiful chicken dish.

Karen said...

Love that aioli recipe... I'm going to give this a try!

The Blonde Duck said...

That looks positively delicious! YUM!

Anonymous said...

I just saw this on tastespotting--I think that I am going to make this tonight. Yummy!

Mary Bergfeld said...

Hi Julie, welcome to One Perfect Bite. This is a really nice chicken dish. I think you'll enjoy it.

Anonymous said...

Hi, your dish looks great - a nice twist to crumbed chicken!

a quiet life said...

this looks great, i really enjoy your blog, great pics and recipes and such interesting things to share.

Kate said...

This looks superb, and, I have all of the ingredients. I love it when that happens! This will be in the rotation quite soon.

Mary Bergfeld said...

Hi Kate. Welcome to my blog. You will enjoy this dish. It's simple, crisp and packed with flavor. I hope you visit often.

Anonymous said...

I saw your recipe a few weeks back and saved it to my chicken file....Well tonight, I had the chance to make your recipe!!!! Oh it was sooo wonderful, so tender, and so flavorful. This is definitely a great recipe and will be on my "go to" list for chicken recipes. Thank you so much for sharing!!!
God Bless~~
Melissa D. Sc

Mary Bergfeld said...

Hi Melissa, I'm so glad you enjoyed the chicken. Come back often. We have a lot of good recipes here.o

Related Posts with Thumbnails