Makes 4 pieces
About 1 hour to prepare and cook; Preheat oven to 450*
2 Boneless, skinless chicken breast halves, sliced in half
1/2 cup Maple Syrup
1/3 Cup Copped Pecans
1/3 Cup Progresso Bread Crumbs ?Italian Style?
1/3 Cup Panko Bread Crumbs
(1)Place chicken breast in a plastic bag with a little water. Gently pound to an even thickness.
(2)Dip Breast into maple syrup then into crusting mixture (The two kinds of Bread Crumbs and Copped Pecans) Pat crumbs on both sides of chicken breast-it?s OK if some of the crumbs fall off. Air-dry chicken breasts on a rack in the refrigerator for 20-30 minutes to set crumbs.
(3)Saute breasts in oil in a large skillet over medium-high heat lay the breasts toward you in the pan and cook until chicken is golden brown and crisp about 3 min/side.
(4)Transfer breasts to an air-dry rack in a flat pan to the oven, roast for 8-10 minutes until the chicken is done.
Scalloped Potatoes Au-gratin
Time to make 11/2 hours ; Preheat oven to 350*
1/2 Tsp Minced Garlic
1 Tsp Chicken Base
1 Pint Heavy Cream
1/2 Tsp Pepper
1/2 Tsp Nutmeg
4 to 6 Medium Potatoes
1/2 Cup Parmesan Cheese
1/2 Cup Panko Bread Crumbs ?Italian Style?
White Wine for deglazing
(1) Saute Minced Garlic and Chicken Base together in skillet until heated and bubbling cover the bottom of skillet with white wine to deglaze
(2) Add the Heavy Cream, Pepper, and Nutmeg stir and cook until reduced by half.
(3)Thinly slice potatoes and layer in casserole dish cover each layer with the skillet sauce and Parmesan Cheese on the top layer add the Panko Bread Crumbs as well as the sauce,and Parmesan Cheese.
(4)Cover Casserole Dish and cook for 30 minutes, uncover and continue cooking until browned and potatoes are cooked. (pierce easily with a fork)