Morgan St. Chicken Recipe
lemon tahini marinade | cashew panko crust | Yukon gold mashed potato | braised kale | grain mustard cream sauce
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Ingredients
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Marinade
Cashew Panko Crust
Yukon Gold Mashed Potatoes
Braised Kale
Grain Mustard Cream Sauce
Method
Marinade
- 1
Prepare the Marinade
In a bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and black pepper. Add the chicken breasts and coat well. Cover and refrigerate for at least 1 hour, or overnight for best results.
Chicken Preparation
- 2
Coat the Chicken
Preheat the oven to 375°F (190°C). Remove chicken from the marinade and let excess drip off. In a bowl, mix together panko breadcrumbs, chopped cashews, grated parmesan, paprika, and salt. Coat each chicken breast thoroughly in the breadcrumb mixture.
- 3
Bake the Chicken
Place coated chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.
Yukon Gold Mashed Potatoes
- 4
- 5
Braised Kale
- 6
Cook the Kale
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped kale and vegetable broth, season with salt and pepper, and cover. Cook for about 10-12 minutes or until the kale is wilted and tender.
Grain Mustard Cream Sauce
- 7
Prepare the Cream Sauce
In a saucepan, combine heavy cream, grain mustard, and white wine. Simmer over medium heat for 5-7 minutes until slightly thickened. Season with salt and pepper to taste.
