Unfried Chicken with Shaved Brussels Sprouts Slaw

Crispy baked chicken breast marinated in hot sauce and buttermilk and coated with flavorful breading. Served with a Brussels sprouts slaw with feta and almonds

By: Hervé Blondin, Signature Chef

Prep Time: 8 hours 20 min
Cook Time: 25 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

4 unfried chicken breast
2 cups Brussels sprouts slaw with almonds

Unfried Chicken Breast
4 (5 ounce) chicken breast, skinless, boneless
1/2 cup buttermilk
1 tablespoon frank’s red hot cayenne pepper sauce
3 cups plain bread crumbs
2 tablespoons grated parmesan cheese
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
2 teaspoons onion powder
2 teaspoons garlic powder

Brussels Sprouts Slaw with Almonds
3 cups Brussels sprouts, shaved
3 tablespoons olive oil
1 tablespoon lemon juice
3 tablespoons slivered blanched almonds
1/4 cup feta cheese
1/2 teaspoon ground black pepper

Allergens:

Gluten, Milk, Sesame, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

Unfried Chicken Breast: Butterfly chicken to even thickness. In a bowl combine buttermilk and hot sauce, mix well. Place chicken in buttermilk mixture, coat evenly. Refrigerate for 8 hours. Drain and discard excess marinade. In a bowl combine bread crumbs, parmesan, pepper, cayenne, onion powder, garlic powder and paprika, mix well. Place marinated chicken in bread crumbs , coating evenly. Spray sheet pan with vegetable spray. Place breaded chicken on sheet pan in a single layer. Bake in preheated 350 degree oven for 20 to 25 minutes.
Brussels Sprout Slaw with Almonds: In a bowl, combine shaved Brussels sprouts, olive oil, lemon juice, almonds, feta and pepper. Mix well
For Service: Place 1 chicken breast on plate with 1/2 cup Brussels sprouts slaw.