Bourbon Street Bird

Bourbon Street Bird is a recipe most likey found scribbled on paper or committed to memory by Louisiana natives (or those of us who know them), so pin it or print it now; you may never see this one again!

Bourbon Street Bird

Bourbon Street Bird is one of those rare recipes you won’t find in a cookbook, on Pinterest, or by doing a google search. My friend Lyn Lyle shared it with me. It was given to her by a friend who got it from her grandmother, who resides in New Orleans:-) So…..pin or print this one now if you want it for later; it is a hidden gem you may never see again!

Bourbon Street Bird elevates plain boneless skinless chicken breasts to new heights by baking them in a panko encrusted sauce of butter, white wine, Worcestershire, fresh lemon juice and seasonings.  With 15 minutes prep and 45 minutes bake time, the whole dish is roughly an hour start to finish~perfect for a last minute meal on a busy weeknight!

The recipe below is exactly as Lyn shared with me, and it turns out rich and delicious but not spicy. I’ll probably kick the recipe up a notch next time by increasing the cayenne to 1/2 teaspoon and adding 2 teaspoons of Cajun or Creole seasoning.

Breasts: I bought my breasts at The Fresh Market ($2.99 “chuck & chicken Tuesdays”). Since TFM breasts are very large (each breast weighs roughly one pound), I bought two breasts and cut each one into smaller portions. So for $6, I ended up with six nice sized chicken cutlets for this dish, which was more than enough for my family.

Before seasoning the breasts, I covered them with plastic wrap and gave them a few whacks with a meat mallet to get them more uniform in size and make them bake up more tender. This one little trick makes a big difference when cooking with breasts, which are notorious for turning out tough.

Panko Bread Crumbs: Not all brands of Panko are equal, according to Cook’s Illustrated taste tests, which I consider an invaluable cooking resource. I subscribe to www.cooksillustrated.com to stay on top of what’s hot and what’s not in the food category. According to CI tastes tests, here’s how Panko bread crumbs stack up:

WINNER: HIGHLY RECOMMENDED

Best Panko Crumbs

Ians Panko Breadcrumbs

 

 

 

 

 

 

 

RUNNER’S UP~RECOMMENDED:

If you want to read CI taste testers’ detailed specs on each brand, you have to be a subscriber. But for this dish, you can choose any of the brands listed above and get great results.

Cipriani pastaCipriani Pasta: When Lyn shared the Bourbon Street Bird recipe, she also told me about Cipriani pasta and how it is literally the best pasta ever. I’ve passed this a million times in The Fresh Market and never bought it until Lyn’s recommendation.

Per amazon reviews, I learned that Cipriani is a favorite, often mentioned pasta of Barefoot Contessa, is made in Italy at the famous Cipriani’s Restaurant, and imported to the United States. It tastes just like fresh pasta and cooks to perfection in 2 minutes.

I bought mine at TFM for $7ish a box. It is also available here on amazon as an add-on item for $7.99. For those who don’t live near a retailer, this is a great option.

If you make Bourbon Street Bird, please let me hear how it turns out, if you liked it, and if you made any tweaks. I love hearing from readers! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Bourbon Street Bird
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Ingredients

  • 4 chicken breasts
  • 1/2 stick butter
  • 1/4 cup white wine
  • 1/2 lemon, juiced
  • 1 TB Worcestershire
  • 1 tsp dried parsley
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • 1/8 tsp thyme
  • 1/4 cup panko bread crumbs
  • 1/8 cups shredded parmesan

Instructions

  • Preheat oven to 375 degrees.
  • Melt butter; add wine, lemon juice, Worcestershire & all spices/seasonings.
  • Bring to boil; stirring constantly.
  • Rinse breasts; pat dry.
  • Pound breasts to similar size & thickness.
  • Arrange breasts in baking dish.
  • Pour half of mixture over breast; turn breasts to coat.
  • Sprinkle crumbs and parmesan on breasts; turn in pan to coat all sides.
  • Pour remainder of sauce over breasts.
  • Bake for 45 minutes, uncovered.
  • Serve over pasta.
6.8
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