Truth be told, my family grows weary of my constant kitchen experimentation from time to time. One evening, I had planned to make a chicken dish using a featured weekly ingredient that shall not be named. When Andy saw me lining up the ingredients on the counter, he said, “Um, didn’t we just have that?” He sulked for a minute, then asked if I’d consider making chicken coated with crunchy breadcrumbs. I’ve made many iterations of such a dish, but my family never seems to tire of it. So here is what I whipped up this time. I took full advantage of the lush herb garden growing on my back deck.
Preparation time: 15 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
I always love chicken breasts coated in bread crumbs, so I am sure I would love these. Have you found Ian’s panko breadcrumbs? I find them to be the best and get them at Whole Foods. I always get the whole wheat and everything looks so nice and brown whenb baked. If you haven’t tried them, see what you think. Nin
Yes, Ian’s is the brand I use. I love their whole wheat panko. You just reminded me to get another one at the store today. I’m down to the last few tablespoons after making this recipe. They are indeed the best! Enjoy this recipe if you try it…you can be creative with the herb combination. Anything you like!
HI Alicia – Have you tried adding a teaspoon of digon mustard and teasponn of freash lemon juice to the eegg mixture? I have found these ingredients to be a wonderful and flavorful addition. By the way, when will you post the fabulous juicer recipes you make?
Great suggestions, Alex! I have never put the lemon juice right into the egg mixture. I will try that next time. As for my juicer recipes, they are still a bit haphazard but once I perfect them I’ll happily post them here! Thanks for your comment.
This recipe sounds delicious. I use panko for so many things, yet have not tried it as a coating on chicken. Now I will!
This is a great recipe for husband and I. We are in a high rise that does not afford a lot of space for large herb beds, but we were able to create a string of herb air boxes that we’ve been cultivating for a while now. Your recipe is the first in which we used any herbs from our new air boxes. Rather than lemon juice as Alex recommended, I used Lemonciello licquer. It gave an amazing sweet crispy exterior that carried through to the meat. This is one of our new favorite recipes. Thanks for sharing.
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