Breast Of Chicken Martini Style Recipes

Steps:

• Preheat oven to 325 degrees. Season chicken with salt and pepper. Mix bread crumbs and one cup Parmesan and set aside. Coat each chicken cutlet lightly with flour, tapping off excess, then dip into egg mixture. Bread cutlets with Parmesan mixture, pressing lightly to seal coating, and set aside. Heat large pan on high and add oil. When hot, gently place two breaded cutlets in pan and cook until light golden brown (about 3 minutes per side). Drain cutlets on paper towels and place on baking sheet. Repeat with remaining cutlets. Lay 4 asparagus spears in center of each cutlet. Drop a tablespoon of Parmesan in the center of the spears. Place cutlets in oven to keep warm. To make sauce: Remove oil from saute pan and place pan over high heat. Add wine and lemon juice and reduce by half, scraping any bits off the bottom of the pan. Add butter and whisk in as sauce comes to a boil. Turn off heat and check seasoning. Place chicken on plates and spoon sauce over each cutlet.

Steps:

• Preheat oven to 500°F with rack in upper third.
• Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
• Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture.
• Roast chicken, skin sides up, in a foil-lined large shallow baking pan until just cooked through, 20 to 25 minutes.

Steps:

• Cut chicken breasts in half (4 pieces). Remove skin and bones. Season with salt and pepper and pat thoroughly with flour. Melt butter in large frying pan. Allow to brown, not burn. Squeeze in juice of 1/4 small lemon. Put in chicken and brown on both sides - not necessary to cook through. When light brown, pour on 1/4 c. gin. Set it aflame and allow flames to die down. Add vermouth, broth and squirt of lemon. Cover and turn down heat. Simmer for 10 minutes. Remove and breasts and keep warm. Don't let them dry out. Cook sauce to reduce - approximately 15 minutes. Add cream. Bring to a boil, but DO NOT BOIL. At last minute, stir in 1 tbsp. gin and serve at once with or without rice.