- 4 chicken breast halves boneless and skinless chicken breasts, about 8 ounces each
- 1 teaspoon extra virgin olive oil
- ½ teaspoon fresh garlic, peeled and minced
- ½ teaspoon fresh thyme, minced
- 1 large egg white
- 1 medium russet potato, peeled, grated (about 1 cup)
- 1 teaspoon fresh rosemary and thyme, minced
- ¼ teaspoon sea salt and pepper
- 4 teaspoons canola oil
- 4 teaspoons potato starch
- ½ teaspoon sea salt
- 1 recipe Mustard ~ Garlic Reduction Sauce (see below)
Clean, dry and trim the chicken breasts. Place on a plate to hold, add 1t. of olive oil, 1/2 t. minced garlic and 1/2 t. minced thyme. Rub in well to marinate. Cover and refrigerate for at last one hour or over night.
Heat a stick proof skillet over low heat, this is done now as you prepare the chicken. Whisk the egg white in a medium sized bowl until frothy and white. Peel and grate the potato on a plate. Squeeze out all of the moisture using plenty of paper towels. Add the potato to the egg white with the 1 t. minced rosemary and thyme, and 1/4 t. salt and pepper. Pat about a quarter of the mixture on top of each chicken breast, then pat down.
Sift the potato starch over all.
Raise heat of oil in skillet to medium – high. Take each chicken breast in your hand, then flip each over carefully into the skillet. Cook undisturbed until the potato is a beautiful golden color, about 4 minutes. Preheat the oven to 325 degrees. Carefully turn over, reduce the heat to low. Cook just 1 minute on the second side, then remove the 4 chicken breasts to a baking pan to fit. Sprinkle with the 1/2 teaspoon of salt. Bake in the oven until the center of each feels firm, 12- 15 minutes (depending on thickness of the chicken). Slightly cool, and cut each breast into eight medallions with a sharp knife.
Serve over sauteed vegetable and Mustard ~ Garlic Reduction Sauce (recipe below).
Servings: 4 – 8
The recipe can easily be doubled or tripled. Each breast will be cut, when slightly cooled into 6 medallions. If serving with other entrees, each breast will serve 2.
Garnish with small cubes of red bell pepper for a nice look.