What are your Favorite Chicken & Panko recipes?
My culinary whiz kid (good at telling me things to cook!) asked me last night if I can make him Panko crusted chicken
I'm thinking of a pan fried chicken (have boneless breasts) with a simple arugula salad.
My plan is to dredge the chicken in flour/egg/panko and sprinkle lemon juice on top when done. Arugula dressed with EVOO, lemon, salt & pepper.
Seems very uninspiring so I thought I'd post to see what culinary creations you CH's have come up with for boneless panko crusted chicken
Looking forward to your feedback!
If you like goat cheese, you should love this. It's very light and yummy.
4 tsp olive oil (divide into 2 seperate bowls)
4 boneless, skinless chicken breasts
2/3 c low-fat buttermilk
1 c panko bread crumbs
3 cloves garlic minced
3 tbsp dry white wine
1 1/2 c grape tomatoes, each cut in half (or cherry tomatoes)
1/4 c basil minced
2 tbsp goat cheese
Pund chicken breasts until thin. Add 2 tsp olive oil to non-stick pan and heat over med. Pour buttermilk into shallow dish/pie pan. Put bread crumbs in another pan. Dip chicken in buttermilk to coat, then into the bread crumbs. Place chicken in hot skillet, until thermomter registers 170 degrees and chicken is golden brown. Can be kept in a warm oven till the rest is finished. When all the chicken is cooked, place the remaining 2 tsp oil in the skillet over med-low heat. Add garlic and saute till tender and light brown, add wine and increase heat to med-high. Simmer until wine is reduced and the pan is almost dry. Stir in tomatoes and cook until hot through. Just before serving, stir in the basil into the tomato mixture. To serve, divide the tomato relish among the 4 chicken breast, spooning it on top. Sprinkle goat cheese on top of the relish and enjoy.
How about adding some finely chopped pecans or hazelnuts to the panko and dressing with honey mustard or add shredded coconut with Thai chili peanut sauce or dressing.
I made breaded chicken with a warm roasted tomatillo "salsa" last night. It was really tasty despite that I had intended the salsa to be spicy and served with chips.
I got some tomatillos over the weekend (never tried them before), roasted them for a few hours in the oven with a variety of small tomatoes, two big sprigs of rosemary and a whole cayenne pepper- (cherry, grape and yellow pear shaped ones). Then I added a few small garlic cloves and blended it all together (removed therosemary and seeds from the pepper) I had thought this would create a hot salsa but instead I got a sweeter thicker product.
I have a recipe that is a favorite in my family that calls for pounding the breasts to about 3/8" thickness, then you dredge them in a mixture of 1 stick melted butter, 2 cloves pressed garlic and 2 or 3 Tbsp dijon mustard, stirred hard until emulsified. Then you dip them in a mixture of 2 c. panko, 1 c. grated parmesan and chopped parsley. My recipe calls for baking them for 25 min at 375 until golden. It is very easy and really delicious. The leftovers are great in sandwiches.
thanks to all for the inspiration! my son leans towards tomato based sauces so i used sandih's & lhb78's inspiration and roasted the tomatoes. I then deglazed the skillet that I cooked the chicken in with some wine, tossed the tomatoes in and threw in some capers at the end.
it was phenomenal!
served it with some plainly dressed pasta (olive oil, garlic, parsley, salt, pepper, red pepper flakes, parm) and a lightly dressed arugula salad - truly awesome meal!
my son is allergic to peanut(s) but the asian inspired version looks fantastic and i'll think I'll tackle that when he's at his dad's next week! I'm thinking a cuke salad with sesame oil, rice wine vinegar and soy would make a great side.
I think i will definitely try baking the chicken as pcdarnell recommends - as much as I love my big 14" skillet, it is a pain to clean.....
Again thanks for your tips!