Winner Winner Chicken Dinner Recipe

Prep and Pound

Pat chicken breasts dry. If breasts are thick, place between plastic wrap and gently pound to an even thickness about 1/2 inch.

Season

Season both sides of the chicken with 2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.

Set up Breading Station

Place flour in a shallow dish. In a second dish whisk eggs with 2 tbsp milk. In a third dish combine chopped pecans, panko, and 1/4 cup grated Parmesan.

Bread the Chicken

Dredge each chicken breast in flour, shaking off excess, dip into egg wash, then press firmly into the pecan-panko mixture to coat all sides. Set on a tray.

Sear and Finish in Oven

Preheat oven to 400°F (200°C). Heat 2 tbsp butter and 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until foaming. Add chicken and sear 2-3 minutes per side until golden-brown. Transfer skillet (or move chicken to a baking sheet) and roast in the oven for 10-12 minutes until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest 5 minutes.

Make Brown Butter Sauce

While chicken rests, melt 6 tbsp unsalted butter in a small saucepan over medium heat. Swirl butter; it will foam, then begin to brown with a nutty aroma (3-5 minutes). Watch carefully to avoid burning. Remove from heat and stir in 1 tbsp fresh lemon juice and 1 tbsp chopped parsley. Season with 1/2 tsp salt and 1/4 tsp black pepper. Spoon warm brown butter over sliced chicken when serving.

Preheat oven to 400°F (200°C). Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 1 tsp minced garlic, 1 tsp chopped rosemary, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, tossing once halfway, until tender and golden. Finish with a sprinkle of flaky salt if desired and keep warm until plating.

Make Vinaigrette

In a jar or small bowl whisk together 3 tbsp olive oil, 1.5 tbsp balsamic vinegar, 1 tsp Dijon, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or acidity as desired.

Assemble Salad

In a large bowl combine 8 cups baby spinach, 1 cup sliced strawberries, 3/4 cup blueberries, 1/4 cup thinly sliced red onion (if using), and 1/4 cup toasted sliced almonds. Drizzle vinaigrette over salad just before serving and toss gently. Sprinkle 1/2 cup crumbled goat cheese on top.

Preheat oven to 425°F (220°C). Arrange 1 lb trimmed asparagus on a baking sheet, toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast for 10-12 minutes until tender-crisp and slightly charred. Serve with lemon wedges.

Make Biscuits

Preheat oven to 450°F (230°C). In a large bowl whisk together 2.5 cups flour, 1 tbsp baking powder, 1 tsp salt and 1/2 tsp sugar. Cut in 3/4 cup cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in 1 cup cold buttermilk until just combined; do not overmix. Turn dough onto a lightly floured surface, gently pat to about 1-inch thickness and fold once, then pat again. Use a 2.5-inch biscuit cutter to cut rounds (do not twist). Place on a baking sheet close together for soft sides or spaced for crisp sides. Brush tops with a little buttermilk if desired. Bake 12-15 minutes until golden. Remove and cool slightly.

Make Honey Poppy Seed Butter

In a small bowl combine 1/2 cup softened unsalted butter with 2 tbsp honey and 1 tsp poppy seeds. Mix until smooth. Serve at room temperature alongside 3/4 cup raspberry jam for spreading.

Bring 8 cups water to a boil. Remove from heat and steep 6 black tea bags for 5 minutes (longer for stronger tea). Remove tea bags, stir in 3/4 cup granulated sugar until dissolved. Let cool to room temperature, then refrigerate until chilled. Serve over ice with optional lemon slices.

Make Strawberry Puree

In a blender, puree 2 cups hulled strawberries until smooth. Strain if you prefer no seeds.

Mix Lemonade

In a pitcher combine 1 cup fresh lemon juice, 3/4 cup sugar and the strawberry puree. Stir until sugar dissolves. Add 4 cups cold water and stir to combine. Taste and adjust sweetness or water. Refrigerate until cold and serve over ice with optional mint.