Parmesan-Crusted Chicken with Asparagus

By CHEF HOWARD KARP for the Flathead Beacon


This meal was prepared by students of The Culinary Institute of Montana at FVCC. This picture-perfect dish really turned out to be a crowd pleaser. I hope you’ll enjoy it! Photo courtesy of the Flathead Beacon.

  • 8 plum tomatoes, halved
  • 4 garlic cloves, thinly sliced
  • 2 tbsp. fresh thyme
  • Salt and granulated sugar
  • Olive oil (for drizzling)

Preheat oven to 200 degrees. Brush sheet pan with oil. Sprinkle salt and sugar onto pan with half the sliced garlic and thyme. Lay tomato halves on pan. Sprinkle with salt, sugar and remaining garlic and thyme. Cook slowly for two hours. Remove from oven and remove skin (should come off easily). Let it sit at room temperature for plating.

Yukon Potato Risotto/Asparagus

  • 1 pound Yukon Potatoes, peeled
  • 2 cups heavy cream
  • 2 tbsp. butter
  • 1 onion, finely diced
  • 1 pound fresh asparagus, cut to 1-inch sections
  • Kosher salt and finely ground pepper

Using a chef’s knife, dice the potatoes into 1/8-inch pieces. Immerse diced potatoes in cream, and cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight.

Melt butter in large sauce pan over medium heat. Add minced onion and cook until translucent, (around 4 minutes). Drain potatoes, saving the cream, and add potatoes to sauce pan. Stir into onions, then add cream. Bring to a boil, and simmer for 15 minutes. Season to taste.

Plunge asparagus into boiling salted water for 30 seconds. Add to finished potato risotto and stir gently to avoid breaking apart the asparagus.

Parmesan-Crusted Chicken

  • 2 cups all-purpose flour
  • 4 large eggs
  • 1/2 cup milk
  • 3 cups fresh white bread crumbs
  • 3 cups Parmesan cheese
  • 8 boneless skinless chicken breasts (6-8 oz. each)
  • Salt and pepper to taste
  • 3 tbsp. ghee butter

Set up three shallow bowls for the breading procedure. Put flour in first bowl, beat together eggs and milk in second bowl, and mix bread crumbs and grated cheese in third bowl.

Season chicken breasts with salt and pepper. Dredge into flour and pat off the excess flour. Dredge into egg wash, then into bread crumb/parmesan mixture to coat the breast.

Heat sauté pan, and add butter. Sprinkle in a few crumbs to test temperature. When it starts to bubble, add four chicken breasts without overcrowding the pan. Cook one side for a few minutes until golden brown, then turn over and sauté for an additional few minutes (breasts will be under cooked). Continue with remaining chicken. Place breasts onto cookie sheet, and finish in oven at 325 degrees until chicken reaches an internal temperature of 160 degrees. Allow to rest five to six minutes before serving.

To plate: Place risotto on plate, top with chicken breast, and garnish with tomato confit. Serves eight.