- chicken breasts, skinless, boneless - 4 (6-8oz)
- all purpose flour - 1 cup
- Roasted Garlic & Sea Salt - 1 tsp.
- onion powder - 3/4 tsp.
- white pepper ground - 1/2 tsp.
- eggs - 2
- chives, freeze dried - 1 tsp.
- Italian bread crumbs - 1 cup
- parsley finely chopped - 2 tbsp.
- safflower oil - 1/4 cup
- grape seed oil - 1/4 cup
- large eggs - 4
- Roasted Garlic Oil with Garlic Scapes - 2 tbsp.
- fresh lemon juice - 1 tbsp.
- scallions finely sliced - 2 tbsp.
- lg. Spanish capers - 2 tbsp.
Mix lemon juice, scallions, capers together in a cup, set aside for later use.
Pound breasts out evenly to 3/8" thick with meat mallet, set aside on paper napkins.
In Three Separate Bowls:
First bowl - Mix flour, Roasted Garlic & Sea Salt, onion powder, white pepper.
Second bowl - Mix 2 eggs, chives, Half & Half with wire whip until well incorporated
Third bowl - Mix bread crumbs & parsley.
Dredge breast through flour, shake excess off, then place in egg mixture, shake off excess, then dredge through crumbs, again shaking off excess. Set aside on paper towel.
In large skillet: mix safflower & grape seed oil heating to cooking temperature. Add breast, sauteing to golden brown on each side only. (Safflower oil & Grape seed Oil mixed together, will not give any noticeable oil flavors to your sautéed dishes and the breadcrumbs will not absorb the oil either, but will be very crusty and light) Sauté until cooked through only.
In the mean time, in a separate teflon type coated pan, add the Roasted Garlic Oil with Garlic Scapes.
Using low heat only, add eggs taking care not to break the yokes, cook covered until whites are 3/4 cooked. Evenly sprinkle caper mixture on top of eggs, cover and finish cooking until whites are cooked.
Presentation: Using a attractive platter, lay breast on platter; place an egg on top of each breast. Use a fresh vegetable that is in season for garnish around side of platter for presentation