| Prep: 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 547 | 26g | 6g | 37g |
| sugars | fibre | protein | salt |
| 8g | 3g | 56g | 0.8g |
Every bite of this Filé Crusted Baked Chicken shows off its layers of flavor, taking me back to those late summer days in the Pacific Northwest when my family and I would gather around the table. My mother’s timeless baking skills accentuated by my father’s love for experimenting with spices from his ancestors’ land, Japan, has certainly given me a unique gastronomical lens to look at the world with.
Health Benefits
Beyond the mouth-watering experience that this Filé Crusted Baked Chicken recipe promises, it also caters to your health consciousness. The recipe is rich in protein from the chicken breast and has a great source of Vitamin C from the lemon juice. Despite its indulgent flavors, it’s still light and can be easily incorporated into a balanced diet.
Unveiling Flavors
The star ingredient in this recipe, filé powder, descended from the Native American Choctaw tribe. The fragrant, earthy flavor of these ground sassafras leaves is simply matchless and brings an enchanting character to the dish, providing a perfect fusion of my two homelands in each bite.
Not to forget, the Parmesan Cheese adds a kick of savoriness while the blend of breadcrumbs creates a lovely textural contrast. And the harmonious dance of tang and freshness from the lemon juice and parsley respectively takes the flavor profile to unimaginable heights.
Serving Suggestions
In terms of pairing, this Filé Crusted Baked Chicken harmonizes wonderfully with a crisp Pinot Grigio. They balance each other’s intensity, and the wine’s citrus tones coincide ideally with the dish’s lemony note. For a side, lightly dressed arugula and pear salad or some roasted Brussels sprouts would make a great combination. It could also be appreciated along with some creamy risotto.
Experience wise, this enticing Filé Crusted Baked Chicken recipe reminds me of the chicken katsu – a popular dish in Japan. And while it may bear resemblances to some traditional dishes from my heritage, it carves out a unique spot for itself.
The cooking journey is as fulfilling as enjoying the end result. Every step in making this dish is a trip down the memory lane, encapsulating the love shared with my family over countless meals. I hope the Filé Crusted Baked Chicken will grace your family dinners and earn a special place in your memory as well.
What You’ll Need
- 6 boneless, skinless chicken breasts
- 1 cup of file powder (ground sassafras leaves)
- 1 cup of breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 2 eggs
- 2 tablespoons of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 cup of flour
- 2 tablespoons of olive oil
- 1 cup of white wine
- 1 cup of chicken broth
- 2 lemons (juiced)
- 3 tablespoons of fresh chopped parsley
- 2 cloves of garlic (minced)
- 1 onion (finely chopped)
- 1 tablespoon of unsalted butter
Method
Step One
Start by preheating your oven to 400 degrees F (200 degrees C). Meanwhile, grease a baking dish with olive oil and place it aside.
Step Two
In a shallow bowl, combine the file powder, breadcrumbs, Parmesan cheese, salt, and pepper. In another bowl, whisk together the eggs and milk. Arrange a separate dish for the flour.
Step Three
Dip each chicken breast in the flour, shaking off any excess, then in the egg mixture, and finally in the breadcrumb mixture. Make sure each chicken breast is well coated with the breadcrumb mixture.
Step Four
Place the breaded chicken breasts in the greased baking dish. Drizzle any remaining olive oil on top of the chicken breasts. Bake in the preheated oven for about 25 minutes, or until the chicken is no longer pink in the center. The chicken will be crispy on the outside and juicy on the inside.
Step Five
While the chicken is baking, combine the white wine, chicken broth, and lemon juice in a saucepan. Bring the liquid to a boil over medium-high heat. Once it is boiling, reduce the heat and let it simmer for about 15 minutes, or until it has reduced by half.
Step Six
Add the chopped onion, minced garlic, and parsley to the sauce. Also add the butter to enrich the flavor. Simmer the sauce for another 5 minutes, stirring frequently to make sure it doesn’t burn.
Step Seven
By now, the chicken should be ready. Remove it from the oven and let it rest for a few minutes to lock in the juices. After the resting time, pour the prepared sauce over the baked chicken before serving. Enjoy your Filé Crusted Baked Chicken!
