Breaded Chicken Oscar, Kudos Kitchen Style

The ingredient list for making Chicken Oscar;

• Chicken Breast
• Crab Meat
• Fresh Asparagus
• White Wine
• Dijon Mustard
• Panko Crumbs
• Bread Crumbs
• Salt and Pepper
• Mayonnaise
• Seafood Seasoning
• Butter
• Olive oil
• Chicken Stock or Broth
• Swiss Cheese Slices

My take on Chicken Oscar (Kudos Kitchen Style) was inspired by a local trip that my husband and I recently took with some friends to go zip lining in beautiful Ottawa, Illinois, which is a couple of hours Southwest of where we live.

If you’re wondering how in the world this recipe could have possibly been inspired by a zip lining adventure, that’s a good question. It wasn’t actually the zip lining that inspired it, but our celebratory “We did it!” dinner afterward at Hank’s Farm Restaurant in Ottawa, Illinois that inspired it.

I knew after my plate had arrived, and I’d taken my first bite, that this would be a recipe I wanted to recreate in my own kitchen. Here’s the picture of Hank’s Chicken Oscar that I took on my phone that night at dinner.

Here is my original Kudos Kitchen Style Chicken Oscar photo from 2014;

Before I go any further with my Chicken Oscar recipe recreation, let me take a moment to share a little more about our zip lining adventure. It was a BLAST!

Have you ever felt like you were in a rut and that you needed to do something to break out of your comfort zone, and do something to make your heart race a little?

Yeah, that’s how I was feeling too, so my husband surprised me by booking a “zip trip” with Zip Chicago, “Chicago’s New Canopy Zipline Tour.”

We went the Friday before Memorial Day and the weather couldn’t have been better. Our good friends P and J came with us on our excursion, and we laughed the entire way there in the car. Who would have guessed that one day we’d all be zipping through the trees, hundreds of feet off the ground? That’s a lot to laugh about!

Once we got to Zip Chicago, they gave us pretty extensive instructions on how to put on all the safety gear (i.e. harnesses, cables, helmets) and went through the thorough list of what to do, and what not to do while zipping. We were all pretty nervous at that point and I remember thinking  “I can hardly believe we’re doing this!”

That first run was pretty scary but as the day wore on we all were truly enjoying each and every run (8 total), and at the end of the day, I’m happy to report that we all felt pretty confident as zip lining aficionados and that we would all definitely do it again another time, another place!

Here’s a video I took of my husband, Mark on the longest run that day. The sound you hear is the cable as he comes zipping down the line at about 45 mph. Keep your eye on the top, in the middle part of the screen and you’ll eventually see a red speck coming toward you. That’s him! LOL!!  Hard to imagine!

That was a fun time, and some great memories…but now it’s time to get back to the recipe…

The instructions for making Chicken Oscar;

• Whisk together the white wine and Dijon Mustard.
• Pour it over the chicken breasts and allow them to marinate at least 20 minutes.

• Meanwhile, stir together the crabmeat, mayonnaise, white wine, seafood seasoning, salt, and pepper. 
• Set aside the crabmeat mixture.
• In a shallow dish, combine the panko, breadcrumbs, salt, and pepper.
• Remove the chicken breasts from the marinade (discard the marinade) and coat the chicken in the prepared breading on both sides.
• Brown the chicken breasts on both sides in a skillet over medium/high heat in melted butter (approximately 4-5 minutes per side).
• Remove the browned chicken from the skillet and onto a baking sheet.

• Top the chicken with Swiss cheese slices and mounds of the prepared crabmeat.
• In a medium skillet, simmer butter, white wine, Dijon mustard, and chicken stock until it reduces.
• Top the crabmeat with plenty of fresh asparagus which has been steamed to just tender (the microwave works well for this).

• Pour the butter and white wine sauce over the chicken oscar and bake in a preheated 350-degree oven until the chicken is cooked through (approximately 30 minutes).
• Serve and enjoy!

Whew, I know that seems like an awful lot of steps and a lot of instructions but I guarantee you that they’re all worth it! I do hope you’ll try my recipe and will let me know what you think of it when you do.

For additional chicken recipes, please click on the following titles for;

• Blueberry Chile Chicken Skillet Dinner
• Apple Cider Braised Chicken Breast
• Slow Cooker Hawaiian Pineapple Chicken

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Chicken Oscar, Kudos Kitchen Style if desired. Plus I’ve added some additional items that are meant to make you smile because it’s fun to shop! 😉

By clicking on the item photo, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase one of these products through Amazon.com.  As an Amazon Associate, I earn from qualifying purchases. For additional information please view my privacy policy.

Below is the printable recipe card for today’s Chicken Oscar, Kudos Kitchen Style.

If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

5 from 2 votes

Print

Chicken Oscar, Kudos Kitchen Style

Prep Time

20 mins

Cook Time

30 mins

marinating time

30 mins

Total Time

1 hr 30 mins

 

Tender and crunchy chicken breasts are smothered in sweet crabmeat, topped with Swiss cheese and fresh asparagus, and then drizzled with a white wine butter sauce.

Course: Main Course - Poultry

Cuisine: American

Keyword: Chicken Oscar, Chicken with crab and asparagus

Servings: 4

Calories: 731 kcal

Renee - Kudos Kitchen: Renée

Ingredients

For the marinade;

• ¼ cup white wine your favorite variety
• 1 tablespoon Dijon mustard
• 4 large (5 ounces) chicken breast boneless and skinless

For the breading and pan frying;

• 1 cup panko crumbs
• 1 cup bread crumbs
• 1½ teaspoons salt
• 1 teaspoon pepper
• 1/8 teaspoon seafood seasoning
• 2 tablespoons olive oil
• 2 tablespoons butter

For the crabmeat topping;

• 2 cans lump crab meat drained and cleaned
• 2 tablespoons mayonnaise
• 1 tablespoon white wine
• 1/8 teaspoon seafood seasoning
• small pinch salt
• small pinch pepper

For the sauce;

• 4 tablespoons butter
• ¼ cup white wine
• ¼ cup chicken stock or broth
• 1 teaspoon Dijon mustard

To complete the dish;

• 8 slices Swiss cheese
• 24 spears asparagus lightly steamed

US Customary - Metric

Instructions

To marinate the chicken breasts;

1. Mix the marinade ingredients in a large zip-top bag. Add the chicken breast and marinade for 20-30 minutes.

To make the breading;

1. In a shallow dish, combine the breading ingredients and coat the marinated chicken on both sides with the breading. Set the breaded chicken aside while preparing the crabmeat topping.

To make the crabmeat topping;

1. In a medium bowl, stir together the crabmeat topping ingredients and chill until ready to use.

To pan fry the breaded chicken;

1. Melt the butter and oil together in a large skillet over medium/high heat. Add the breaded chicken breast and brown the chicken on both sides until golden (approximately 4-5 minutes per side).

2. While the chicken is browning, prepare the asparagus spears by steaming them lightly, but not overcooking them, in the microwave. Keep warm.

3. Remove the browned and breaded chicken breasts from the skillet and place on a baking sheet.

4. Top each chicken breast with two slices of Swiss cheese and divide the crabmeat topping equally between the chicken breasts.

5. Bake the crab topped chicken breasts in a preheated oven and bake for approximately 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.

6. *Note - the proper internal temperature for cooked chicken breasts is 160-165 degrees Farenheight.

To make the pan sauce;

1. While the chicken is cooking in the oven bring the sauce ingredients to a boil in a small saucepan, whisking occasionally. Cook for 5-6 minutes over medium/high heat until the sauce reduces by half.

To complete the dish;

1. Remove the chicken Oscar from the oven and place the steamed asparagus over each chicken breast.

2. Spoon the reduced sauce over the chicken, and return to the oven for an additional 5 minutes.

3. Serve immediately, and enjoy!

Recipe Notes

Tools and equipment:

A shallow dish, large zip-top bag, tongs, measuring cups, measuring spoons, large skillet, baking sheet, foil (optional), baking rack (optional), medium-size bowl, spoons.

Nutrition Facts

Chicken Oscar, Kudos Kitchen Style

Amount Per Serving (1 g)

Calories 731 Calories from Fat 423

% Daily Value*

Total Fat 47g 72%

Saturated Fat 23g 115%

Cholesterol 126mg 42%

Sodium 2085mg 87%

Potassium 302mg 9%

Total Carbohydrates 35g 12%

Dietary Fiber 2g 8%

Sugars 4g

Protein 33g 66%

Vitamin A 21%

Vitamin C 5.7%

Calcium 55.2%

Iron 15.2%

* Percent Daily Values are based on a 2000 calorie diet.

More from 2014;

I’m coordinate this, my new favorite recipe with this, one of my all-time favorite wine glass designs. It just seems like favorites should go together!

I sincerely hope you’ve enjoyed today’s recipe for Chicken Oscar, Kudos Kitchen Style as much as I’ve enjoyed bringing it to you!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!