Cheese crusted chicken breasts


6 6 oz. single lobe boneless, skinless chicken breasts
1 c. Panko breadcrumbs
1 c. Asiago cheese, grated or Parmesan
2 t. dried oregano
2 t. dried parsley
Salt and pepper
1 c. flour
2 eggs
½ c. milk
½ c. vegetable oil for frying
1/4 c. minced shallots
1 T. vegetable oil
1 T. flour
1/4 c. white wine
1 c. chicken stock
1/4 c. capers, drained
2 T. butter, in pieces

Preheat the oven to 375* F. and heat the vegetable oil in a large frying pan to 350* F.

Combine cheese, panko, oregano, parsley and salt and pepper in food processor and process to combine. Place flour in small sheet pan and the cheese mixture in another small sheet pan. Beat eggs and milk and place in shallow dish.

Dredge each breast in flour, shaking off any excess, then dip in egg mixture and roll in cheese mixture. Fry breasts until just golden on each side, about 2 minutes, and remove to a parchment lined baking pan. Finish in the oven until the internal temperature reaches 150 - let rest for 5 minutes before serving.

Meanwhile heat large saute pan over medium heat and add oil and shallots. Saute until tender, then add flour, whisking constantly to form a roux. Cook for a few minutes then add wine and stock in a steady stream, whisking to combine and smooth out. Cook to remove any flour taste, then fold in capers, remove from heat and whisk in butter one piece at a time. Season to taste. Slice the chicken breasts and fan several slices on the plate, napping in the sauce.