Cracker Crust Chicken with Roasted Lemon Rosemary Sauce
Make a delicious Cracker Crusted Chicken with Roasted Lemon Rosemary Sauce just like the Hillbilly Supper Club as seen on I Love Kellie Pickler.
Hint from the cook:
This method of roasting the lemons makes for a rich flavor and removes a bit of the acidity.
Taste sauce and if it is still too acidic try stirring in a little butter. This dish goes well
with mashed potatoes, risotto, white or wild rice or your favorite pasta along with fresh steamed pole beans or asparagus.
8 chicken breasts,
2 tablespoon of butter,
2 tablespoons of extra virgin olive oil,
2 rolls of crackers
2 tablespoons of fresh italian or flat leaf parsley chopped,
2 cloves fresh garlic finely chopped,
1/2 cup dry white wine (try pinot grigio or orvieto),
1 egg beaten,
1/2 cup buttermilk,
Fresh cracked pepper,
Fresh rosemary leaves removed from stems and finely chopped .
Butterfly chicken breasts.
With a sharp knife, make an incision in side of each of chicken breasts – but not all the way through.
Unfold and lay flat between two sheets of plastic wrap. With a mallet, gently hammer meat to flatten and tenderize.
while paying careful attention not to over do it.
Place flattened, butterflied chicken breasts on a plate and set aside.
Preheat broiler to high.
Slice both ends off of lemons and cut in half crosswise.
Set lemons fruit side up on a baking dish and brush tops with olive oil and salt and pepper.
Place under broiler heat for 8 – 10 minutes (use oven light to monitor to make sure doesn’t burn as different ovens vary).
Remove and let cool. Once lemons have cooled, squeeze juice into a bowl using a colander or a sieve to filter out seeds.
Adjust oven to Bake setting at 400.
Empty two rolls of Ritz crackers into a food processor and pulse to crumbs.
Place cracker crumbs in a wide bowl for dredging.
In another bowl whisk together buttermilk and egg.
Drizzle 2 tablespoons of olive oil in an iron skillet (or a regular skillet will do) and bring to to medium heat.
Dredge chicken breast in egg wash mixture then cracker crumbs then place in skillet.
Do not over crowd skillet even if you have to cook one at a time. Seer until golden brown on both sides but not cooked all the way through… about 2 1/2 minutes per side.
Place chicken on a flat baking sheet layered with parchment paper.
Repeat process (adding more oil as necessary) until all of chicken is on baking dish.
Place in 400 degree oven for about 8 minutes. Remove and let rest with loose sheet of tin foil over top.
While chicken is in oven prepare sauce, heat butter in same skillet on medium high heat… scrape brown bits from chicken off of bottom of pan with a wooden spoon but leave in… (there is a lot of concentrated flavor there)
Add garlic and rosemary and sauté for 30 seconds then add reserved lemon juice, white wine parsley and capers.
Add salt and pepper to taste and simmer for 5 minutes then reduce to low.
Plate chicken and spoon sauce over top.
© Ken Johnson Hillbilly Supper Club 2015
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