Parmesan Chicken Recipe

[square Knot]

We printed HAL'S Parmesan Chichen Recipe from an old thread. However, it doesn't say if the sauce, which is served with the chicken, is served hot or cold. Can anyone help? Thanks

[Jade13]

My Chef DH said to tell you if the dish is hot, the sauce is hot. If the dish is cold you get cold sauce, at least on a main course meal.

 

There may be some appetizer exceptions.

[Welove2cruise2]

From HAL's website:

 

Parmesan Crusted Chicken BreastYIELD: 12 SERVINGS

 

12 - 6 oz chicken breasts

½ quart Dijon marinade - see recipe below

1 pound Parmesan breading - see recipe below

Salt and pepper to taste

 

1. Season chicken breasts with salt and pepper as needed.

2. Dip chicken in Dijon marinade, covering all surfaces, and dredge in Parmesan breading.

3. Place chicken on a baking sheet and bake in a 325°F oven for 30-40 minutes.

 

DIJON MARINADE

 

YIELD: 1 QUART

 

2 cups butter, melted

¼ cup garlic, minced

2 teaspoons thyme, chopped

1 cup Dijon mustard

 

1. Melt butter over low heat; add garlic and thyme, and simmer for 1 minute.

2. Let cool.

3. Slowly whisk in the mustard until smooth and creamy.

 

PARMESAN BREADING

 

2 cups panko breadcrumbs

2 cups Parmesan cheese, shredded

1/6 cup parsley, chopped

 

1. Combine all ingredients.

 

DIJON MUSTARD SAUCE

 

YIELD: 1 QUART

 

3 cups mayonnaise

4 tablespoons Dijon mustard

4 tablespoons sour cream

2 tablespoons honey

½ cup red wine vinegar

1 teaspoon garlic, minced

Salt and pepper to taste

 

1. Reduce red wine vinegar to 1/5 until almost evaporated.

2. Set aside to cool.

3. Mix remaining ingredients together.

4. Mix in the cooled vinegar.

5. Add salt and pepper to taste.

 

NOTE

Japanese bread crumbs, called panko, are coarse in texture and often used for frying because they create a deliciously crunchy crust. Panko is sold in Asian markets and often in the seafood section of large supermarkets. If panko is unavailable, plain dry breadcrumbs may be substituted.

[sail7seas]

That makes the sauce room temperature unless it is reheated once all ingredients have been added........which is probably what I would do.

 

I think I would return all ingredients to a saucepan and just warm on a low heat to be careful not to curdle or burn (mayonaise and sour cream).

[happycat Bainbridge Is]

I would say it depends on your confidence as a chef!

 

The recipe doesn't specify that you should reheat, but that may be "understood" by a professional chef reading it (as suggested by another poster) -- recipes essentially for use in a professional kitchen don't bother to explain "given" techniques and steps the way well-written recipes for general readers do.

 

Gentle rewarming if you are confident you can do it without curdling is a good idea, or ...

 

Since it is going over hot chicken, the safest route would be to make the sauce last and spoon over and serve immediately. So it would be essentially room temp to begin with and warm up some from the chicken.

 

You could take the mayo and sour cream out of the 'fridge and let the chill come off on the counter a couple minutes ahead of time -- BUT not too long -- mayo in particular will start to spoil in 10 minutes at room temp if it is 70 degrees farenheit or warmer.

 

Or you could split your batch and try carefully warming half -- that way if it curdles you are not out of luck. That's what I'll do when I make it!

[sail7seas]

Or you could split your batch and try carefully warming half -- that way if it curdles you are not out of luck. That's what I'll do when I make it!

 

 

Sounds like a plan.......... good idea, just in case. :)

[RustaRoo]

Or you could split your batch and try carefully warming half -- that way if it curdles you are not out of luck.

That's likely a very good idea. The recipe makes LOTS - a quart - and you'll have tons leftover anyway. I actually served it cold (room temp) and it was just fine. Everyone gobbled it up anyway!