Tuesday, July 12, 2011

Parmesan Panko Crusted Chicken

The recipe for this yummy chicken came from Homemade by Holman but I made a couple changes to it.  The recipe calls for dipping the chicken in buttermilk before dredging it in the bread crumb mixture but since I didn't have any buttermilk I dipped it in a beaten egg.  The recipe also says to cook the chicken in a pan with olive oil.  I baked mine in the oven instead.  This chicken was super yummy but I think next time I will try the pan method.  I think the olive oil would have given it a lot of extra flavor.  I served this chicken with noodles and green beans.  Everyone loved it!

The Stars of the Show: You will need boneless, skinless chicken breasts, panko bread crumbs, an egg (or buttermilk), dried thyme, dried rosemary, garlic powder, parmesan cheese and salt and pepper (which I forgot to add before I took the pic).  Also, the original recipe calls for olive oil but I didn't end up using it.

Panko are Japanese bread crumbs.  If you have never tried them I strongly suggest you do!  They are just like regular bread crumbs but come out so much crunchier!  In my store you can find them right next to the regular bread crumbs.

You combine the bread crumbs, parmesan cheese, garlic powder, thyme and rosemary.  Next you dip the chicken in buttermilk (or egg like I did) and dredge it in the breadcrumb mixture.

I like to use a pan like this which has a rack.  The rack keeps the chicken off the bottom of the pan so that the bottom gets nice and crispy like the top instead of it sitting in the juices and making it soggy.  Yuck!  I baked mine at 400 for about 20 minutes but like I said, the original recipe calls for cooking the chicken in a saute pan with olive oil.

Click here for the original recipe

1 comment:

  1. Yum, I have to find the breadcrumbs. It does look so nice and crunchy.