Breaded Chicken Oscar
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.
Servings: 4 servings
Calories: 652kcal
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
- ⅛ 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
- ⅛ teaspoon seafood seasoning
- ⅛ teaspoon salt
- ⅛ teaspoon 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
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
To marinate the chicken breasts:
- Mix the marinade ingredients in a large zip-top bag. Add the chicken breast and marinade for 20-30 minutes.
To make the breading:
- 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:
- In a medium bowl, stir together the crabmeat topping ingredients and chill until ready to use.
To pan fry the breaded chicken:
- 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).
- While the chicken is browning, prepare the asparagus spears by steaming them lightly, but not overcooking them, in the microwave. Keep warm.
- Remove the browned and breaded chicken breasts from the skillet and place on a baking sheet.
- Top each chicken breast with two slices of Swiss cheese and divide the crabmeat topping equally between the chicken breasts.
- 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.
- *Note - the proper internal temperature for cooked chicken breasts is 160-165 degrees Farenheight.
To make the pan sauce:
- 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:
- Remove the chicken Oscar from the oven and place the steamed asparagus over each chicken breast.
- Spoon the reduced sauce over the chicken, and return to the oven for an additional 5 minutes.
- Serve immediately, and enjoy!
Video
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.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen after cooking. Cool completely and store in an airtight freezer container for up to 2 months. Thaw in the refrigerator overnight and reheat (covered with foil) until hot in a 350 degree oven.
Nutrition
Serving: 1serving | Calories: 652kcal | Carbohydrates: 33g | Protein: 27g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 2097mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 883IU | Vitamin C: 5mg | Calcium: 426mg | Iron: 3mg