Chicken Margaux

  • 2 pounds Chicken Breasts or Tenders
  • 1 jar Cookwell & Company Agave Dijon Sauce
  • 2 cups Panko Bread Crumbs
  • 1 cup grated Parmesan Cheese

Place Agave Dijon in shallow bowl.  Mix Panko and Parmesan together and place in another shallow bowl.

Dip Chicken into Agave Dijon to drench

then roll Chicken in Panko mixture to coat well

Place in baking dish that has been oiled with Olive Oil and bake at 350 degrees and Chicken is done and slightly browned.

Confetti Rice

  • 2 cups uncooked Rice
  • 1 small jar Adams Reserve Mirepoix
  • 1 carton Central Market Organics Chicken Broth

Place all ingredients in medium pot over high heat and bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid is absorbed.  Remove from heat and allow to sit, covered, for 5 minutes.  Fluff with fork.

Place rice on serving plates or platter and top with Chicken Margaux, garnish with parsley

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Comments
  1. belocchio says:

    You don’t have to go to the Commander’s Palace in New Orleans to enjoy Chicken Margaux. I love the crunch that panko delivers!! Virginia

  2. Chef Emil says:

    LOL…..I named this dish after one of my great customers and did not realize that Commander’s Palace had such a dish (different from mine!) Hope they don’t mind! Kisses XXXOOO

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