Chicken Steak Recipe
Chicken Steak
This delicious chicken steak with caramelized onions on top is a great Yom Tov main dish. It’s different, dressy and delicious.
I used to believe I had to serve meat and poultry at every Yom Tov meal, preferably two types. There were also all the side dishes and salads I thought were necessary. I think I have matured and now realize how ridiculous the food was. Nobody needs to eat so much! Over the years, I have drastically reduced my menus, but you can rest assured that no one will leave hungry.
What happened when I first served a Yom Tov dinner without a main meat dish? Nothing!! I don’t care about anything. This chicken steak was one of my “aha” menu moments. It is a delicious main dish that is not meat; my family loves it. This chicken steak is a great main dish that’s not meat. It’s a bit different and aesthetically pleasing, but it’s still simple enough for the kids to enjoy.
A chicken steak is at the bottom of a bird with the drumstick attached but pushed up to look like a steak. Ask your butcher to do it, but you can also make this recipe using any chicken with the bone.
You can use any bread crumbs or panko crumbs. Use any bread crumbs you like or panko.
You can make this chicken up to two days ahead. They are baked on my favorite sheets, but I store them in 9×13 pans. Keep the onions with balsamic glaze separate if you are not serving it immediately. Reheat the chicken to 200 degrees, just until it is heated through. Cover lightly so that the chicken does not dry out. Add onions just before serving.
Ingredients of chicken streak
Chicken Steaks
- 6 chicken steaks*
- 3/4 cup mayonnaise
- 2 tsp dried parsley
- 2 cloves garlic, crushed
- 1 cup breadcrumbs (any type)
Onions with Balsamic Glaze
- 2 tbsp of oil
- 3 medium onions sliced into half-moons
- 1 clove crushed garlic
- 1/4 cup balsamic vinegar
Instructions
The chicken steaks are:
- Preheat oven to 350 degrees Fahrenheit.
- Arrange the chicken steaks onto a baking sheet lined with parchment paper.
- Spread the mayonnaise mixture with parsley and garlic on the chicken.
- Sprinkle breadcrumbs generously.
- Bake in a reheated oven for 1 hour.
The balsamic-glazed onion:
- Heat oil in a big pan on medium heat.
- Add garlic and onions, and cook for 5-7 minutes until the onions brown.
- Reduce heat to low and add balsamic. Continue to sauté over a low heat for another 15-20 minutes.
- Place some onions on each chicken steak before serving.
Notes
Around Yom Tov, most butchers will prepare chicken this way. You can also ask your butcher for it if it is not available. This recipe can also be made with bone-in chicken legs if impossible.
