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 Aris' Pairing For This Dish: 2004 MacMurray Ranch - Pinot Noir |
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Ingredients
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4 8 oz chicken breasts
Marinade
1 tablespoon sesame oil
2 tablespoons soybean oil
1 tablespoon chopped garlic
1 teaspoon coarse black pepper
Breading
1 cup panko japanese bread crumbs
1 cup shelled pecan pieces
1 tablespoon ground coriander
1 teaspoon course black pepper
1 teaspoon kosher salt
2 teaspoons onion powder
Whiskey Dijon
1 cup honey
_ cup coarse ground dijon
2 tablespoons cider vinegar
1 tablespoon cumin
1 oz. bourbon
Rice
2 cups wild rice
2 3/4 cups water
2 tablespoons seasoning (blend of pepper, powdered onion, salt, basil, oregano)
1 tablespoon butter
aluminum foil
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Preparation
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Mix rice, water, butter and seasonings. Cover with aluminum foil. Put in oven and bake at 350 for 20 minutes.
Mix marinade. Add chicken breasts to marinade.
Puree breading ingredients in food processor until pecans are almost fine but still have some nutty texture .
Dredge chicken in the pecan breading mixture and press. Heat flat griddle or sauté pan using medium/low flame or temperature. Add cooking oil infused with sesame oil and brown. Cook on stove top until chicken is completely cooked through center. (note: If chicken browns too quickly, turn down heat and or finish in the oven at 350 degrees.)
Make Whiskey Dijon sauce while chicken is cooking. Whisk all ingredients together. Pour over rice and chicken. |
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