Saturday, October 31, 2009

Panko Chicken

Beez has never been a fan of chicken, but he will eat this dish with something approaching vague enthusiasm. It's really delicious and is similar to Chicken Dijon.

2 boneless chicken breasts, washed & patted dry

1/4 c. butter, melted
2 cloves garlic, minced
1/4 c. Dijon mustard

1/2 c. panko (Japanese bread crumbs)
3 tbsp. Parmesan cheese, shredded
1 tbsp. parsley flakes, or some minced fresh parsley

Mix melted butter, garlic and mustard. Set aside.

Mix panko crumbs, Parmesan cheese, and parsley. Set aside.

Slice the chicken in 1/4" thick pieces. Coat the pieces in mustard sauce on both sides, then roll the pieces in the crumb mixture to coat.

Put the chicken pieces on a greased cookie sheet. Bake at 475 degrees for 15 minutes*, turning pieces over halfway through.

This is my own variation of a recipe from

*Important note re time and temp: I just got a new gas stove and this is too much time at too high of a temp. Just realize that you will need to adjust for your own cooking conditions. Don't worry though, it will be worth the trouble!

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