Chicken Berlin

Yep. I'm just too tired to come up with a cutesy title tonight, guys; I'm afraid utilitarian will have to do.  This recipe is loosely based off a dish at one of my favorite local restaurants, Ol' Heidelberg, which serves up fine German cuisine.  I've no idea if this is an authentic dish or not, but it's darn tasty!

What You'll Need

Supplies

Cutting board                                                         Measuring spoons

Knife for slicing                                                      Small pan

Small mixing bowl                                                  Large pan
2 forks                                                                    Large Cast Iron Skillet
Plate

Ingredients

4 chicken breasts                                                   1 tbsp thyme

2 eggs                                                                     1 tsp rosemary

1 tbsp mustard                                                       Swiss cheese

Bread crumbs                                                         Large onion

1 tbsp salt                                                              Apple

Black pepper                                                           Olive oil
2 Tbsp butter

Now Let's Make Chicken Berlin!

Start by preheating your oven to 375 F.

While the oven heats, begin your prep work.  Slice your onions thinly and separate the layers so you have lots of rings.  Set these aside. Position your apple so that the stem is facing the palm of the hand that you use to steady what your cutting. Slice the apple thinly until you have 8 rounds. Remove any seeds and core. Set aside.

Crack two eggs into your small mixing bowl. Measure and add 2 Tbsp of mustard. Beat the eggs together with the mustard until there is little visible egg white left.  On your plate, pour out enough bread crumbs to cover the plate in a small heap.  Add 1 Tbsp salt, 1 tbsp thyme, 1 tsp ground rosemary and black pepper to taste. Use your remaining fork to mix the dry ingredients together.

Coat the bottom of your large skillet with olive oil. Trim any fat off the chicken breast. Take a chicken breast and dip it into the bowl of egg, thoroughly coating all sides of the chicken.  Hold the breast over the bowl, allowing any excess egg to drip, then place the chicken on the plate of bread crumbs. Using your fingers, lightly press the breast into the crumbs to coat, flip the breast and press again. Transfer the breast to the large skillet. Repeat for remaining chicken breasts.

Bake the chicken at 375 F until cooked; chicken should be white throughout.

While the chicken cooks, heat your pan to medium heat. While you allow the pan to come up to temperature, take your swiss cheese and slice it.  You want enough slices to cover the top of your chicken, so judge according to the size of the block your using. I highly recommending using a higher quality swiss cheese, like Jarlsberg, to get a better flavor. It matters, trust me. Set aside

I ate the cheese, so the only picture you get is me, hoomans

Once the pan warms, add 2 tbsp butter and allow the butter to melt.  Add your onions and saute until translucent and tender.  By the time your down sauteing your onion, the chicken should be done. Reduce the heat of the eye to low until your ready to use the onions.

Turn the oven off. Place your slices of swiss over the top of the chicken. Put the chicken back in the oven and allow the cheese to melt. While you wait, take your small pan and add a little butter. Heat the pan to medium, and place your apple slices in the pan. Saute lightly, just enough to warm the apple. Plate the chicken breasts. Top with apple slices, then add onions over the top of everything.

Serve with other delicious German sides, like pan fried potatoes and slaw.

I put my apples on top, but it's better if they're under the onions. True story.