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apple juice currants olive oil clove garlic water kosher red pepper Parmesan freshly ground pepper eggs chicken unsalted butter Crater
Viewed: 12 - Published at: 6 years agoIngredients
- 3/4 cup apple juice (or use water)
- 1/2 cup currants
- 1/4 cup olive oil
- 1 large clove garlic, sliced paper thin crosswise
- 1 pound spinach, washed, and patted dry (let a little water cling to the leaves)
- 2 3/4 teaspoons kosher or coarse sea salt
- 1/4 teaspoon crushed red pepper flakes
- 1 cup Japanese panko (or use corn flake crumbs)
- 1/4 cup finely grated American Parmesan, Asiago, or Dry Jack cheese
- 1 teaspoon freshly ground pepper
- 2 eggs, beaten
- 4 boneless, skinless chicken breast halves (about 2 pounds) pounded slightly to a 1/2-inch thickness
- 2 tablespoons unsalted butter
- 6 ounces Crater Lake Blue cheese, crumbled and divided (or use Original Blue or other tangy and creamy blue cheese)
Method
- Preheat the oven to 400F.
- In a small saucepan, heat the apple juice until almost boiling.
- Place the currants in a small heat-proof bowl.
- Pour the apple juice over them.
- Let sit for 20 minutes, then drain.
- Set aside.
- In a large saute pan, heat 2 tablespoons of the oil over medium heat.
- Add the garlic and cook for 1 minute, stirring constantly.
- Add the spinach and cover.
- Cook for 3 minutes, or just until the leaves begin to turn a vibrant shade of green but are not quite cooked through.
- Uncover and turn off heat.
- (The spinach will continue to cook after the heat has been turned off.)
- Add 3/4 teaspoon of the salt, red pepper flakes, and half of the currants.
- Toss gently (tongs work well), and set aside.
- To prepare the chicken: Mix together the panko, Parmesan cheese, remaining 2 teaspoons of the salt, and 1/2 teaspoon pepper.
- Transfer the mixture to a flat plate.
- Put the beaten eggs in a shallow bowl.
- Have a large plate ready.
- Dip the chicken breasts into the eggs and then coat with the bread crumb mixture.
- Put them on the plate.
- Line a large baking sheet with paper towels.
- In a large saute pan, heat the oil and butter together over medium-high heat, until the butter begins to bubble.
- Saute the chicken breasts for 5 minutes on one side, or until the undersides are crispy and brown.
- Turn and cook 4 to 5 minutes more, or until the other side is also crispy and brown and the chicken is cooked through.
- Transfer to the paper towel-lined baking sheet to drain.
- Remove the paper towels and discard.
- Sprinkle two-thirds of the blue cheese on top of the chicken.
- Bake for 5 minutes, or until the cheese has melted.
- Warm the spinach on medium-high heat for 2 minutes.
- Distribute the spinach among 4 dinner plates.
- Sprinkle with remaining blue cheese.
- Place the chicken on top of the spinach, sprinkle with remaining currants, and serve right away.
