Bjs Restaurant Parmesan Crusted Chicken Recipes

Steps:

• Make brine for chicken by dissolving 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, you can cut them in half. Add flattened chicken to brine. cover and chill for 3 hours.
• When chicken has marinated, remove the fillets from brine and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl, and pour flour onto a plate. Combine breadcrumbs, Parmesan cheese, salt and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the Parmesan mixture. Let the breaded fillets rest for a bit on a plate in your fridge while preparing the Chardonnay butter sauce.
• 3. 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.
• 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 tsp of butter sauce spooned over the top. Pile a tbsp of Parmesan cheese on top of each fillet, followed by 1 heaping teaspoon of minced sun dried tomatoes, and a tbsp of basil.

Steps:

• 1. Make brine for chicken by dissolving 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, you can cut them in half. Add flattened chicken to the brine. Cover and chill for 3 hours.
• 2. When chicken has marinated, remove the fillets from the brine and dab with paper towels to remove excess liquid. Beat eggs in a medium bowl, and pour flour onto plate. Combine breadcrumbs, parmesan cheese, salt, and pepper in another medium bowl. To bread the chicken, first coat each fillet with flour, then egg, and then the parmesan mixture. Let the breaded fillets rest for a bit on plate in your fridge while preparing the Chardonnay butter sauce.
• 3. Make Chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer for 1 minute. Stir in lemon juice, sugar, and salt, and then add cream. Simmer over low heat for 10 to 12 minutes, until thicker.
• 4. Add enough oil to cover the bottom of a large sauté pan, and heat over medium/low until hot. You can check the heat of the oil by dripping a breadcrumb into it. If it starts to sizzle, your oil is ready. Sauté each breaded chicken fillet in the oil for 4 or 5 minutes per side or until brown. Remove fillets to a paper towel-covered plate until ready to serve.
• 5. Serve each fillet with a couple 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 sundried tomatoes, and a tablespoon of basil.

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.