Bourbon Peach Crispy Chicken Recipe
Murray’s All-Natural Arline Chicken Breast stuffed with Pimento Cheese & VT Ham Breaded and Flash Fried, Served with Sauteed Baby Spinach, Tasso Ham & Corn Pudding and Peach & Basil Salad, Peach Bourbon Sauce
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Ingredients
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Chicken
Sides
Salad
Sauce
Method
Preparation
- 1
Prepare the Chicken
Preheat oven to 375°F (190°C). Slice a pocket into each chicken breast and stuff with pimento cheese and VT ham. Secure with toothpicks.
- 2
Bread the Chicken
Dredge stuffed chicken breasts in flour, dip in beaten eggs, and coat with breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove and place on paper towels to drain.
Sides
- 4
Make the Corn Pudding
In a bowl, mix corn kernels, cornmeal, heavy cream, salt, and pepper. Pour into a greased baking dish and bake for 25-30 minutes until set.
- 5
Salad
- 6
Sauce
- 7
Assembly
- 8
Plate the Dish
Place the crispy chicken breast on a plate, add sautéed spinach, a portion of corn pudding, and a side of peach & basil salad. Drizzle with peach bourbon sauce before serving.
