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.
Click here for the original recipe
Posted by Leigh @ A Taste of the Best at 9:00 AM