Chicken Oscar Recipe
Breaded boneless chicken breast with artichoke hearts, mushrooms, and bearnaise sauce, topped with crab.
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Ingredients
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Chicken and Coating
Toppings
Method
Preparation of Chicken
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the boneless chicken breasts with salt and black pepper on both sides.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. Dredge each chicken breast first in flour, then dip in the eggs, and finally coat with breadcrumbs.
- 3
Cook the Chicken
Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for about 5-7 minutes on each side until golden brown. Transfer cooked chicken to a baking dish.
Toppings and Baking
- 4
Prepare the Toppings
In the same skillet, add the sliced mushrooms and sauté until they are golden brown, about 3-4 minutes. Add the artichoke hearts and stir gently to combine.
- 5
Assemble the Dish
Evenly distribute the mushroom and artichoke mixture over the chicken breasts in the baking dish. Top each breast with a generous portion of crab meat.
- 6
Add Béarnaise Sauce
Spoon the béarnaise sauce over the crab-topped chicken breasts.
- 7
Bake
Place the baking dish in the preheated oven and bake for 15-20 minutes or until heated through and the flavors meld.
