2/3 Grated Parmesan cheese
1 Cup fresh sourdough bread crumbs (2/3 Cups)
1/4 Teaspoon salt
1/4 Teaspoon freshly ground pepper
1 1/4 Teaspoon dried whole thyme
3 Tablespoon butter, melted
3 Tablespoon olive oil
1/4 Cup milk
1 Tablespoon white wine
Worcestershire sauce
8 Chicken breast, halves & skinned
Roquefort sauce & cheese
Combine first 5 ingredients in pie plate. Combine butter, oil, milk and Worcestershire. Dip each chicken breast in milk mixture and dredge in crumb mixture. Arrange chicken in lightly greased 15x10” jelly roll pan. (If desired cover and chill one day. Let stand at room temperature 30 minutes before baking.) Bake at 350’F. for 30 to 35 min. or until tender. Serve Roquefort sauce
Roquefort sauce
1 Shallot, chopped
1 Stock celery, with leaves, chopped
2 Tablespoon butter, melted
1/2 Cup white wine
1 (10 3/4 oz.) Can chicken broth
1 Cup whipping cream
2 Tablespoon crumbled Roquefort cheese
1 Tablespoon chopped chives
Sauté shallot and celery in butter until tender. Add wine and chicken broth. Bring to a boil and cook over medium heat, stirring frequently, until liquid is reduced to about one cup. (About 15 minutes) Strain, return broth to a saucepan. Add whipping cream and return to a boil. Reduce heat and simmer 15 min. or until reduced to 1 cup, stirring frequently. If desired cover and chill one day. Reheat and proceed as directed. Remove from heat, add cheese & chives.
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This is a perfect dish to serve for company. Make plenty, everyone will want seconds! The chicken is dipped in a butter and garlic and lemon juice mixture then rolled in bread crumbs spiced with parmesan cheese and fresh parsley. Vermouth is added and it is baked. This can be made ahead and popped in the oven about an hour before you are ready to eat!