The Ultimate Bar/Bat Mitzvah Celebration Book by Jayne Cohen and Lori Weinrott
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BREAST OF CHICKEN WITH HERBED PANKO CRUMB CRUST

2 1/2 cups panko bread crumbs (Japanese bread crumbs, available in many well-stocked supermarkets)

3/4 cup extra-virgin olive oil, plus more oil for sauteing

2 tablespoons chopped flat-leaf parsley, chopped

2 tablespoons coarsely chopped fresh rosemary, plus rosemary sprigs for garnish

12 boneless chicken breasts, skin-on

salt and freshly ground pepper

Rosemary Sauce (recipe follows)
    Combine panko crumbs, oil, and herbs in a bowl. The crumbs should be moist enough to clump together if pressed firmly in the palm of your hand. Add another tablespoon of oil if necessary.

    Preheat oven to 375 degrees.

    Lightly coat bottom of a large, heavy sauté pan with olive oil and place pan over medium-high heat until oil is shimmery. Season chicken breasts with salt and pepper. Working in batches, saute breasts skin-side down for 1-2 minutes, or until golden. Turn and cook for 30 seconds on the other side. Remove from pan and place skin-side up on a platter. Repeat until all breasts are browned.

    To crust, take a handful of crumbs and lightly press on top of each chicken breast. On a rimmed baking sheet lined with parchment paper, bake the crusted chicken for 20-25 minutes, or until chicken reaches an internal temperature of 160 degrees on an instant-read meat thermometer, is firm to the touch and crust is golden brown.

    Serve with Rosemary Sauce, and garnish with a sprig of rosemary.

    Cook's Note: If desired, prepare chicken up to the point of baking one day ahead of time. Wrap tightly in plastic wrap after chicken has been crusted, and refrigerate. Allow to come to room temperature before baking.

    Yield: 12 servings
ROSEMARY SAUCE

2 tablespoons olive oil

2 shallots, sliced

2 garlic cloves, roughly chopped

1/2 cup chopped onion

1 stalk celery, chopped

1 carrot, chopped

1/4 cup red wine

1 quart veal or chicken stock (preferably homemade or one of the excellent frozen stocks available in many supermarkets)

4 sprigs fresh rosemary

salt and freshly ground pepper
    Coat the bottom of a large saucepan with the olive oil and place over medium heat. Add shallots, garlic, onion, celery, and carrots, and cook until onions are translucent. Add wine and simmer until reduced by half. Add stock and simmer until reduced by half, then remove from heat. Add rosemary and allow the flavors to infuse for 10 minutes. Strain sauce, pressing down on solids, and discard vegetables and rosemary. Return sauce to the stove to heat through, and season with salt and pepper. Nap over or under Breast of Chicken with Herbed Panko Crumb Crust.
The Ultimate Bar/Bat Mitzvah Celebration Book
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