Palm Palm Chicken Recipe

Prep the chicken

Pat 4 chicken breasts dry with paper towels. If they are thick, butterfly or pound them to an even thickness of about 1/2 inch so they cook evenly.

Set up breading stations

Place 1 cup all-purpose flour in a shallow dish and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second shallow bowl, whisk 2 large eggs. In a third bowl combine 1 cup grated Parmesan, 1 cup panko breadcrumbs, 2 tbs chopped fresh parsley, 1 tsp dried oregano, 1 tsp garlic powder and 1 tbs lemon zest; mix thoroughly.

Bread the chicken

Dredge each chicken breast in the seasoned flour, shaking off excess, dip into the beaten eggs, then press firmly into the Parmesan-panko mixture to form an even crust. Place crusted breasts on a wire rack set over a baking sheet. Chill in the refrigerator for 10–15 minutes to help the crust set (optional but recommended).

Roast

Preheat oven to 425°F (220°C). Brush the tops of the crusted chicken lightly with 2 tbs olive oil. Place the baking sheet with chicken in the oven and roast for 18–22 minutes, or until internal temperature reaches 165°F (74°C) and crust is golden. If crust browns too quickly, tent loosely with foil for the last 5 minutes. Remove from oven and allow to rest 5 minutes before serving.

While oven is preheating to 425°F (220°C), halve 8 plum tomatoes lengthwise and place cut-side up on a small baking sheet. Drizzle with 2 tbs olive oil, season with 1 tsp salt, 1/2 tsp black pepper and sprinkle 1 tsp fresh thyme leaves. Roast in the same oven as the chicken for 18–20 minutes, until edges are caramelized and juices are bubbling. Remove and set aside; keep warm.

While chicken roasts, combine 1 diced red bell pepper, 1 diced yellow bell pepper, 1 minced shallot, 1 tbs fresh lemon juice, 1 tbs olive oil, 1 tsp red wine vinegar, 1/2 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Stir to combine and let sit 10–15 minutes to marry flavors. Fold in 1 tbs thinly sliced fresh basil just before serving. Adjust seasoning to taste.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter with 1 tsp olive oil. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Whisk in 1 tsp flour and cook 30 seconds to remove raw flour taste. Gradually whisk in 3 cups chicken stock until smooth. Bring to a gentle simmer and reduce by about one-third (6–8 minutes) to concentrate flavor.

Lower heat and stir in 1/2 cup heavy cream, 3/4 cup grated Parmesan cheese, 2 tsp fresh lemon juice and 1/2 tsp lemon zest. Stir until cheese melts and sauce is smooth.

Season with 1 tsp coarsely ground black pepper and 1/2 tsp salt. Taste and adjust lemon, salt or pepper as needed. Finish by stirring in 1 tbs chopped fresh parsley. Keep warm over very low heat; if sauce thickens too much, thin with up to 1/4 cup warm chicken stock.

Place a roasted chicken breast on each plate. Spoon 2–3 tbs of the black pepper lemon Parmesan sauce over each breast and a little extra on the plate.

Arrange 2 roasted plum tomato halves alongside the chicken and spoon 2 tbs pepper relish over or beside the chicken for contrast.

Garnish with extra grated Parmesan (about 1 tbs per serving), fresh basil leaves and a lemon wedge. Serve immediately.