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
Chef Emil's 