Balsamic Chicken
Description
This is a show-stopping main dish that requires careful execution but delivers an incredible, multi-layered feast guaranteed to impress the entire crew. The preparation is worth the effort: crispy, golden-fried chicken is baked slowly beneath a deeply savory sauce crafted from reduced balsamic vinegar, robust red wine, and fire-roasted Rotel tomatoes. Topped with a generous blanket of melted mozzarella, the chicken emerges fork-tender and intensely flavored. Served alongside fluffy Jasmine rice and fresh broccoli, this meal is a complete, high-quality spread that transforms the station kitchen into a true dining destination, rewarding the cook's patience with pure satisfaction
- Cook Time: 1 hr 30 min
- Servings: 6-8
Ingredients
- 3 pounds chicken breast
- 3 cups oil (frying)
- 1 cup flour
- 6 eggs
- 2 cups Panko bread crumbs
- 2 cans Rotel tomatoes (drained)
- 1 cup balsamic vinegar
- 1 cup red wine
- 1 cup mozzarella cheese
- 3 cups jasmine rice
- 2 heads broccoli
Instructions
- Step 1 - Preheat oven to 350F
- Step 2 - Tenderize chicken to 1 inch thick pieces, cut into palm size medallions
- Step 3 - Set up breading station (1 bowl of flour, 1 bowl of egg wash, 1 bowl of bread crumbs)
- Step 4 - Bread chicken (flour, then egg wash, then bread crumbs)
- Step 5 - Fry chicken in oil until golden brown crust on both sides
- Step 6 - Place fried chicken in casserole dishes
- Step 7 - Mix balsamic vinegar and red wine 1:1
- Step 8 - Place a spoonful of Rotel tomatoes on each chicken piece
- Step 9 - Pour balsamic/wine mixture into casserole dish, ensuring that each chicken piece is hit (should cover all of dish 1/4 way up)
- Step 10 - Bake at 350 for 20 minutes
- Step 11 - Add mozzarella over top of chicken, bake for 5 minutes or until golden brown
- Step 12 - Serve over jasmine rice with broccoli