Tuesday, April 14, 2009

panko garlic chicken

I have to admit that the crock pot dinner I started this morning...did not make it until 6pm tonight :( The chicken was about the size of a 1/2 dollar, after I opened the lid. OMG what happened?? It turned black & shrunk & was to tough to eat, so I had to throw it all away! So....thank god I had some more chicken in the fridge at this point, so I put together this recipe from Recipezaar with panko breadcrumbs. I served with chicken & broccoli rice.

~5 tablespoons butter
(I used light)
~2 cloves garlic
, minced (I used 3 cloves)
~3/4 cup panko
(I also added some italian breadcrumbs in the mix)
~1/4 cup freshly shredded parmesan cheese
(I used 1/3 reduced fat)
~1 tablespoon finely chopped fresh parsley
~salt and pepper (I added some pepper)
~1 1/4-1 1/2 lbs boneless skinless chicken breasts

In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.

1 comment:

  1. The crockpot part cracked me up--I'm glad I'm not the only one who has experienced that!

    This looks like a great last minute switch though!