Panko Chicken | Frisée Salad
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This chicken dish was pretty easy to put together, but it took a lot longer for mine to cook than the recipe indicated. It was good, and we liked the dipping sauce.
Panko Chicken
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This is my go-to when doing chicken inside (not grilling) for company. Recipe is from a friend of a friend who has a restaurant on the coast.
4 Boneless, Skinless, Chicken Breasts
Dip:
5 t DiJon Mustard
½ C Butter, melted
1 Clove Garlic, minced
Cool butter a little then whisk the above ingredients together until thickened
Breading:
2 T Fresh Parsley, minced
¼ C Parmesan Cheese
1-½ C Panko Bread Crumbs (Japanese)
Combine the above in shallow dish
Dip chicken pieces in “dip” mix and roll in “breading” mix. Place, single layer, in baking dish. Bake at 350° for 15 to 20 minutes. Sprinkle with more Parmesan Cheese if desired.
Serve with Dijon Mayonnaise = One part Dijon to two parts mayonnaise mixed.
Be sure not to overcook.
MacGourmet Rating: 3 Stars
I served it with a salad of frisée, goat cheese, pear, red onion, fleur de sal, freshly cracked black pepper, extra-virgin olive oil and oregano flavored white balsamic. It was the first time I found frisée at the market, and it made for a fantastic salad!
