Jon Dee Graham's Reckless Chicken

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A tasty chicken dish cooked up with Austin, Texas music legend Jon Dee Graham.
The three-time inductee into the Texas Music Hall of also a great cook.

Check out Jon Dee's music at

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At a glance
Main Courses
  • 3 or 4 boneless skinless chicken breasts
  • 1 bag or can of plain bread crumbs
  • 2 eggs
  • 2 Cups Pastry flour
  • 1 Cup of grated Parmesan cheese
  • 1 Cup Milk
  • 1 Cup Extra Virgin Olive Oil
  • 2 Cups white wine (optional)
  • Baby spinach
  • 4 heads of fat garlic
  • 2 lemons
  • 1 Box Penne Pasta
  • Paprika, salt & pepper (to taste)
  • 1/2 cup Italian broad-leaf parsley


Prep time: 15 minutes
Cooking time: 15 minutes

Cut chicken breasts (lengthwise) into strips 1 1/2 to 2 inches wide.
Mix eggs and milk into a bowl.
Pour pastry flour into a bowl by itself.
Mix bread crumbs, parmesan cheese, 1/2 teaspoon of sugar, 1 teaspoon of paprika in a separate dish.
Mince garlic into pencil-eraser sized chunks.
Bring a pot of water to boil then add the pasta and prepare as directed on the box. 

Lightly dust the chicken in the pastry flour, then dunk in the eggs & milk, then pat the chicken breasts into the bread crumbs and parmesan cheese mixture.

Pour olive oil into saucepan at medium heat and allow to get hot until just before it starts to smoke.
Add the garlic and stir around for 45 seconds. Next add chicken breasts and cook 3 minutes on each side. Make sure you don't crowd the breasts.

Remove chicken, cover and set aside. Reduce temperature to low. 

Using the same saucepan, add the spinach and wine (optional) to the garlic, bread crumb & oil mixture already in the pan.

If adding wine - stir around the spinach in the wine. Let simmer (uncovered) for 8 minutes. If not using wine, saute the spinach until it's wilted.

Plate the pasta, add chicken, then spinach on top. Using a spoon, drizzle the wine/garlic sauce from the saucepan over the plate.






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