In the Kitchen with Burnt Onion Kitchen & Brews
Cooking Connection: Seared Airline Chicken Breast
Burnt Onion Kitchen and Brews is a new restaurant at Giant’s Ridge in Biwabik, Minnesota.
For this week’s Cooking Connection Chef Dan Schimka taught FOX 21’s William Seay how to make seared airline chicken breast.
Seared Airline Chicken Breast
- Season chicken breast with kosher salt and black pepper
- Sear chicken skin-side down in pan
- Add halves of sun-dried tomatoes
- Add tablespoon of fresh rosemary
- Add garlic
- Add 4 oz. white wine
- Add butter
Potato Hash
- Heat olive oil in pan
- Add red onion
- Add potatoes
Rapini
- Add chicken stock
- Add butter
- Add rapini
The restaurant is open daily at 11 a.m. and the last seating is at 9 p.m.
For more information on Burnt Onion, head to their website.
There will also be a Thanksgiving Buffet at Giant’s Ridge this year.
Thanksgiving buffet information:
Thursday, November 24, 2016
10 a.m. – 4 p.m.
$19 per person and $9 per child 12 & under
Reservations Required: Call 218-865-8061
Menu:
Carving station
Roast turkey & gravy
Honey glazed ham
Herb crusted sirloin and au jus
Seafood
Grilled Atlantic salmon with sundried tomato sauce
Tilapia with herb crust & lemon
Sides & pasta
Stuffing & wild rice stuffing
Whipped traditional potatoes
Roasted garlic red potatoes
Whipped sweet potatoes
Candied yams
Green bean casserole
Corn casserole
Steamed broccoli
Vegetable lasagna
Grilled vegetables and assorted cheeses
Assorted & flambé desserts
Pumpkin, pecan and fruit pies
