Thursday, August 7, 2014

Panko Parmesan Crusted Chicken

Yum-E..this was great! I was inspired to make it by a dish at one of my favorite restaurants, BJ's Brewhouse. They have really great food, and don't even get me started on the pizookie, it is spoonfuls of heaven I tell you. I have one lined up for my blog, so watch for that...or go to BJ's and get you one ASAP if you live near one! The chicken at bj's is topped with a lemon chardonnay butter sauce, sun dried tomatoes, and fresh basil. I didn't get that fancy this time around, but it's on for next time! This time I just wanted to get through making the chicken. For some reason, the last time I pan fried with panko it all fell off. I think 1) my pan wasn't hot enough, and 2) I had too many pieces of what I was making too close together. This time it was perfect! Maybe it was the Parmesan that held it all together, I don't know..but I loved it. I did it just like the restaurant did by crusting it with panko and fresh grated Parmesan cheese. If you can, I would definitely say get the real stuff..it really makes a different when it comes to a dish like this, you will not regret it. I served this with some Green Giant steamed vegetables that come in the frozen section in a bag. You MUST try these, they are quick & easy and delicious! The particular variety we got were roasted red potatoes, sugar snap peas, and red peppers. I also usually serve these with my Chicken Cordon Bleu. They come pre-seasoned with a great tasting sauce, so there is virtually no work with these, just pop the bag in your microwave and voila! It won't be long until I make this dish again!-
Ingredients:
1 1/2 Cups Panko Bread Crumbs
2/3 Cup Freshly Fine Grated Parmesan Cheese
2 Boneless Skinless Chicken Breast
1 Egg
2 Tablespoons Extra Virgin Olive Oil
Salt & Pepper, to taste
-
Directions:
Wash your chicken and trim it of all its excess fat. Lengthwise, take a sharp knife and butterfly the chicken by cutting through almost all the way, but leaving it together at the seam. It should almost look like a open book. In a shallow plate, whisk up your egg, and in another shallow plate, add your panko and your Parmesan and mix together until combined and season with salt & pepper to your liking. Coat your chicken in the egg, then into the panko, and make sure you coat the chicken well with the panko mixture. Place in a skillet that's heated to medium heat with your olive oil down first. Cook about 8 minutes per side, or until the chicken is fully cooked. Remember every one's stove/cookware cook differently, so make sure you check the chicken for doneness.

9 comments:

  1. This looks delicious! Would love to have this on my table any night...am going to have to put it on my to make list!

    ReplyDelete
  2. It looks so crispy and delicious! I'm sure it smelled fabulous cooking too!

    ReplyDelete
  3. Just wanted to say i love your blog! Don't remember how i came across it. Maybe two peas scrapbooking? not sure. I check it often!
    I can see u love to cook. And i've tried some of your recipes and they are delicious! The Reeses pieces chocolate chip cookies my favorite! I love the photos too. :} Step by step is great!

    ReplyDelete
  4. I can't wait to make this one.

    ReplyDelete
  5. The chicken looks moist and delicious! I love using panko and find that its just so much better than regular breadcrumb - there is such a huge difference in the level of crispiness!

    ReplyDelete
  6. Sounds like a wonderful way to fix chicken to me!

    ReplyDelete
  7. Looks fantastic! Thanks for recipe I'm putting it into this weeks dinner rotation! YUM!
    ~ingrid

    ReplyDelete
  8. I make my chicken like this as well. Sooooo good with tomato sauce on top and a pile of pasta!!

    ReplyDelete
  9. I just ran across this one, and its what I do to make chicken parmesean! I have found that the breading seems to stick better if you flour the chicken before the egg wash. Just my humble opinion!

    ReplyDelete

I love hearing from you all!