RECIPES > Main Courses > Breaded Chicken with Farmhouse Tapenade

Breaded Chicken with Farmhouse Tapenade


4 boneless, skinless chicken breast halves
1/4 cup plus 1 Tbsp Sutter Buttes Arbequina Extra Virgin Olive Oil
1/2 cup all purpose flour
1/2 tsp kosher salt
1/2 freshly ground pepper
2 eggs
1 cup bread crumbs
1 tsp dried oregano
1 tsp dried basil
Sutter Buttes Farmhouse Tapenade


Using a meat pounder, pound each chicken breast until flattened to a thickness of about 1/2 inch. Line a baking sheet with parchment or waxed paper. In a shallow dish, stir the flour, salt and pepper. In a bowl, whisk together eggs and 1 Tbsp. olive oil. In a second shallow bowl, stir together bread crumbs, oregano and basil. Dip the chicken into the flour mixture, coating evenly and shaking off the excess flour. Then dip chicken into the egg mixture, coating evenly and allowing the excess to drip off.  Finally, coat evenly with the bread crumb mixture. Transfer to the parchment paper-lined baking sheet and let stand for 5 minutes. Line another baking sheet with paper towels. In a large fry pan over medium heat, warm the remaining 1/4 cup olive oil until hot but not smoking. Add chicken and cook, adjusting heat as needed, until golden brown, about 4 minutes each side. If chicken is thicker, cooking time may be increased. Transfer to paper towel lined baking sheet and let drain for 30 seconds. Transfer chicken to a warmed platter and top each breast with a spoonful of Farmhouse Tapenade. Serve immediately.

Arek KazmierczakBreaded Chicken with Farmhouse Tapenade