Caramelized Onion White Bean Chicken
Penn State University
Housing and Food Services
State College, Pa.
Chicken breasts are quick cooking, low in fat and universally popular, but they can be bland without some extras to pump up the flavor. The chefs at Penn State add layers of flavor with caramelized onions, red pepper coulis and a garlic-and-herb white bean spread.
White bean spread
¾ tsp. canola oil
3¼ oz. yellow onion, sliced
7¾ oz. canned Great Northern beans, rinsed and drained
2¾ tsp. olive oil
1¾ tsp. white wine
¼ tsp. red wine vinegar
Pinch minced garlic
Dash chopped thyme
Dash hot pepper sauce
Salt and ground black pepper, to taste
Red pepper coulis
6½ oz. red bell pepper
1¼ tsp. olive oil
¾ oz. yellow onion, diced
3 tbsp. white wine
Salt and ground pepper, to taste
5 (4 oz.) boneless, skinless chicken breasts
¾ tsp. salt, divided
¼ tsp. ground pepper
1 oz. panko crumbs
1 tbsp. plus 2 tsp. olive oil
Pinch fresh parsley
5 oz. caramelized onions
For white bean spread, heat oil in skillet. Add onions and cook until caramelized. Transfer onions to food processor and add beans and remaining ingredients. Taste and adjust season as needed; refrigerate until ready to use.
2. For red pepper coulis, place bell peppers in fryer basket, place another basket on top to keep them fully submerged. Deep fry until peppers are blistered. Remove from fryer, place in a bowl and cover with plastic wrap. After 5 to 10 minutes, peel peppers and puree in blender.
3. Sweat onions in olive oil until they are translucent. Add white wine and reduce by half. Puree in blender and add to the pepper puree. (Mixture must be smooth.) Place in a squeeze bottle and set aside.
4. For chicken, combine panko, olive oil, parsley and salt in small bowl; mix until evenly incorporated and set aside. Season chicken breasts with salt and pepper. Chargrill until chicken is cooked three-quarters of the way through. Place chicken in hotel pan and top each piece with two-ounces of the bean spread, one-ounce of caramelized onion and a small amount of the panko mixture.
5. Bake in 350 F. oven until panko is golden brown and chicken reaches 165 F. Remove from oven and serve hot with 1 ounce red pepper coulis drizzled over each chicken breast.
Photo courtesy of National Onion Association