PARMESAN CRUSTED CHICKEN BREAST WITH LEMON CHARDONNAY BUTTER SAUCE

Ok you are going to want to marinate the chicken breast in a brine for 2 - 3 hours so here is what to do for that

2 cups chicken broth
1 tsp salt
4 large chicken breasts

Make the brine for the chicken by dissolving the salt in the chicken broth in a medium bowl. Cover the chicken breasts with plastic wrap and pound each one to about 1/2-inch thick with a kitchen mallet. If breasts are large, you can cut them in half. Add flattened chicken to brine and chill for 2-3 hours in the fridge.

4 eggs
1/2 cup flour
1 cup Panko (Japanese bread crumbs)
1 cup shredded parm cheese
1/2 tsp salt
1/2 tsp black pepper

LEMON CHARDONNAY BUTTER SAUCE
1/4 cup salted butter
1/4 cup chardonnay
2 tbsp lemon juice
3/4 tsp sugar
pinch salt
1 1/3 cup heavy cream


light olive oil




1. when the chicken has marinated, remove the fillets from the brine and dab with paper towels to remove the excess liquid. Beat eggs in med bowl, and put flour on a plate. Combine Panko, Parm, salt, and pepper in another medium bowl To bread the chicken, first coast each fillet with flour, then egg, and then the Parm mixture. Let the breaded fillets rest for a bit on plate in your fridge while you prepare sauce

2. Make the chardonnay butter sauce by melting the butter in a small saucepan over medium heat. Add wine and simmer for 1 min. Stir in lemon juice, sugar, and salt, and then add cream. Simmer over low heat for 10 to 12 min until thicker

3. Add enough oil to cover the bottom of a large saute pan, and heat over med/low heat until hot. You can check the heat of the oil by dropping a bread crumb into it. If it starts to sizzle your oil is ready. Saute each breaded chicken fillet in the oil for 4 to 5 minutes per side, until brown. Remove fillets to a paper towel-covered plate until ready to serve. Pile a tbsp of parm cheese on top of each fillet

Knock off Joes Crab Shack's Great Balls of Fire

Filling

2 tsp vege oil
2 jalapeno peppers, seeded and diced
6 medium raw shrimp or 1-2 cans of canned shrimp meat
1 cup of lump crab meat or 2-3 cans of canned crab meat
1 tablespoon shredded Parmesan
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
3 tablespoons cream cheese, plus 1 1/2 ounces for the centers
2 tablespoons Panko (Japanese Bread Crumbs)


Breading
2 eggs beaten
1 cup flour
1 cup Panko
6 to 10 cups of vege oil


Ranch Dressing on the side if desired

1. Heat 2 tsp of oil in a saute pan over med heat. add the sliced jalapenos and saute for 2 min. Add the shrimp and cook for another 2 min or until the shrimp is pink.
2. Stir in the crab, Parm, salt, cayenne, garlic, and white pepper. Cook until the crab is hot, about 1 min, then remove from heat and stir in 3 tblsp of cream cheese and 2 tblsp panko. Mix well.
3. Make the crab balls by first beating the eggs in a medium bowl. Pour the flour into another bowl, and pour panko into a third bowl.
4. Form the balls by scooping up a heaping tablespoon of the filling. Press a small marble-size chunk of cream cheese into the center of the filling and form the filling around the cream cheese. This ball should be slightly smaller then a golf ball. Roll the ball in the flour, then in the egg, and back into the flour until its thoroughly covered with flour. Coat the ball with egg again and then roll it in the panko until completely covered. Repeat with each ball and arrange all of the breaded balls on a plate and chill of 30 minutes
5. Preheat your oil to 325 degrees
6. Drop the balls 4 to 6 at a time, into the oil and cook for 4 to 5 minutes, or until golden brown. If the cheese begins to squirt out of the balls when they are frying, remove them from the oil immediately. That means they are done
7. Serve with ranch dressing on the side for dipping!