CRISPY BREAD CRUMBS RECIPES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Steps:

• Thaw fish, if frozen. Pat dry with paper towels. Season with salt and pepper. Slice one lemon; halve other lemon. In a medium bowl toss bread crumbs with tarragon and a pinch salt. In a very large skillet heat 1 Tbsp. butter over medium heat. Add crumb mixture. Cook and stir 4 to 5 minutes or until toasted. Remove from skillet.
• In the same skillet heat 2 Tbsp. butter and the olive oil over medium heat. Add onions and a pinch of salt. Cook and stir 10 minutes or until tender but not brown. Add lemon slices and spinach; toss until spinach is lightly wilted. Remove mixture from skillet.
• Heat remaining 1 Tbsp. butter in the skillet over medium heat. Add fish. Cook 4 to 6 minutes or until fish flakes easily with a fork, turning once. Transfer to four plates; top with crumb mixture. Serve with spinach mixture. Squeeze lemon halves over each serving.