PDA

View Full Version : Panko Cursted Chicken



Yo "walking" MO
10-06-2009, 08:15 AM
Stolen but acknowledged. Made this last night - O!M!G!

Panko-Crusted Chicken with Mustard-Maple Pan Sauce Bon Appétit | October 2009

by The Bon Appétit Test Kitchen


Most of the ingredients used in this recipe are staples, so all you need to buy are the breadcrumbs, chicken, and parsley. Look for panko in the Asian foods section of supermarkets and at Asian markets. I found it in the regular bread crumb baking section of my local grocery store.

Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 30 minutes


2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low-salt chicken broth
3 tablespoons pure maple syrup
2 tablespoons plus 1 teaspoon coarse-grained mustard
1 tablespoon chilled unsalted butter


Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.

Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Per serving: 390.2 kcal calories, 35.3 % calories from fat, 15.3 g fat, 4.4 g saturated fat, 158.1 mg cholesterol, 21.0 g carbohydrates, 0.5 g dietary fiber, 9.3 g total sugars, 20.5 g net carbohydrates, 39.3 g protein
Nutritional analysis provided by Bon Appétit



Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Debbie B. ~ Jersey Gal(*)
10-07-2009, 08:08 AM
Mara, sounds yummy! Can't wait to try this one, just had chicken last night, so later this week for sure.

La Reina de la Salsa
10-07-2009, 08:19 AM
Mara, what do you serve this with? Vegetables, salad? I have to give it a try.

Yo "walking" MO
10-07-2009, 08:43 AM
I served aspargus (mainly because it was in the fridge and we love it) and mashed potatoes. It's super easy and delish!

(Message edited by mara2196 on October 7, 2009)

Debbie B. ~ Jersey Gal(*)
10-07-2009, 09:16 AM
Great sides, Mashed taters are my son's fav. Oh, and he even eats asparagus too. I don't make mashed taters enough he says.... http://www.bonairetalk.com/newsgroup/clipart/happy.gif

La Reina de la Salsa
10-07-2009, 09:40 AM
Love the side dishes, mashed potatoes my favorite.

Jim Mc -- But you can all me Jacques
10-08-2009, 09:04 AM
I just take asparagus, cut off bottoms, wrap in aluminum foil with olive oil and minced garlic, a little pepper, throw on the grill. Mara, that recipe sounds great.

Yo "walking" MO
10-09-2009, 07:33 AM
Jim - that's almost how I do asparagus too. I let them sit in cold water for about 5 minutes and then snap off the ends. Where they snap is where it would be woody anyway. When I have to cook inside then I heat up a skillet, put in a little olive oil, in goes the asparagus with some salt and pepper...maybe some other crushed herbs....and we're good to go.

Jerry
10-09-2009, 10:29 AM
FYI, you can sub the chicken with sliced SPAM.

Yo "walking" MO
10-09-2009, 10:54 AM
Jerry - are you the majority shareholder in SPAM?

Jerry
10-09-2009, 11:04 AM
No Mara, truth be told, I don't like SPAM very much, to much salt. But I do love cooking with it for friends.


(Message edited by bonaire9 on October 9, 2009)

Jim Mc -- But you can all me Jacques
10-12-2009, 04:05 PM
Spam. It's what's for dinner.

Jerry
10-12-2009, 04:35 PM
Jim, over the years I have fooled many people into thinking that it's a French pate from Paris.

I once served it to one of the editors of Wine and Food, he loved it. Served it with fresh house radish and blue berries.

Jim Mc -- But you can all me Jacques
10-13-2009, 12:22 AM
There are soul men, and Spam men. My brother, you are, with that story, a Spam Man. LMAO To the lyrics and music of Sam and Dave, "I'm a Spam Man...I'm a Spam Man..." Pate, what do you mean, pate? This is Parisian pate, can you not tell the difference, in the liver, the way it solidifies in the mouth? Here, wash it down with some Pepto Bismal. LMAO

La Reina de la Salsa
10-13-2009, 12:40 AM
Jerry and Jim,I have to confess I like SPAM. When we were little we use to have it for breakfast - egg, spam and toast and coffee!! It was good http://www.bonairetalk.com/newsgroup/clipart/happy.gif

Jim Mc -- But you can all me Jacques
10-13-2009, 09:37 AM
Vira, there is absolutely nothing wrong with a good hunk of Spam to wake up the senses. Being Irish, and coming from a very Irish family, it was a staple. If it's made with pork, the Irish eat it.

Jerry
03-05-2010, 01:00 PM
Louise made this for me last week, and I liked it.

I don't like chicken or boiled chicken feet, but this is good.