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Oven-Roasted
Chicken Medallions with Fresh Herbs: A light treat
This recipe is based on a style we use at the
restaurant, Donderos’ Kitchen, for roasting medallions of chicken breast with various
seasonings. After they marinate, we roast them on an upper shelf in a hot oven
on big pans because frying chicken in the quantities we do, ten, twenty or more
pounds, is not practical. The texture of
the chicken and the seasonings that penetrate the chicken make this method of
cooking desirable, even for smaller than restaurant quantities.
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| Platter: Marmalade Pottery, Athens GA |
Fresh herbs, finely chopped and marinated with the
chicken, along with lemon juice and olive oil give an Italian quality to the
dish. The cornstarch, which is a Chinese cooking trick, helps seal the outside
of the chicken and keep the juiciness inside.
The recipe serves six to eight people when
accompanied by side dishes. Rice or a lightly dressed pasta dish are a good
accompaniment.
A hearty, chilled white wine, like a Viognier or
unoaked Chardonnay, goes with this, as does a light-bodied red like a Pinot
Noir, Beaujolais or Chianti.
2 pounds boneless skinless chicken breasts
1 medium-large clove of garlic, through
garlic press or finely minced
1-1/2 teaspoons salt
1 teaspoon cornstarch
1 1/2 tablespoons freshly chopped mixed
herbs (such as parsley, rosemary, oregano, thyme, mint, dill, basil)
1/4 teaspoon crushed hot pepper
3/8 teaspoon black pepper
2 tablespoons lemon juice
2 tablespoons olive oil
Parsley sprigs, for garnish
(Prepare and marinate chicken well ahead of
cooking time, even up to 8 hours, refrigerated.)
Trim away any tough parts and excess fat
from chicken breasts. Cut meat on an angle into medallion (pillow-shaped)
pieces about 2-inches square and 3/4-inch thick. Place in a bowl.
Mix with all other ingredients, except
garnish. Cover bowl with plastic wrap or transfer chicken and marinade to a
zip-lock plastic food bag. Store cold. Mix chicken from time to time for even
seasoning, or squeeze the contents of the bag to mix.
Heat oven to 450 (and temporarily turn off
smoke detector). Place chicken on a large pizza pan or cookie sheet, with the
pieces separated. They may need to be done in two batches. Roast one pan at a
time on the highest rack in the oven for 6 minutes. Turn pieces with spatula.
Roast for 5 minutes more, or until chicken is done when a piece is cut in half.
Serve hot on a platter. Garnish with
parsley sprigs.
