My boys love this as long as the chicken is extra crunchy! I have my easy version (where I just coat the chicken in the breadcrumb mixture) and the more time consuming version of dredging in flour, dipping in egg wash, and coating the chicken in breadcrumb mixture. The chicken turns out great either way.
1 cup panko breadcrumbs
1/4 grated parmesan cheese
1 tablespoon Italian seasoning
Salt
Pepper
1 egg
1/4 cup flour
2 tablespoons butter
2 tablespoons olive oil
6-8 chicken tenders or 3-4 chicken breast cut up and pounded out to same thickness
Combine panko, parmesan, Italian seasoning, salt and pepper in a shallow dish. If you are doing the easy version, just coat the chicken in this mixture. If you want the other version, lightly coat the chicken in flour, then dip in egg wash, and then coat with breadcrumb mixture.
In a large non-stick skillet, combine butter and olive oil and heat over medium. When oil/butter is hot dip one side of chicken in and then flip it over on the other side (that way you don't have to add more oil and butter to cook the other side of the chicken). Continue this method with the rest of the chicken. You may have to do two batches depending on the size of your pan and amount of chicken. When one batch is cooked through, remove from the pan and then add another tablespoon or two of oil and butter and start again. Once all of the chicken is done, leave the pan with the dripping and use it for the pasta recipe below.
Campanella Pasta
8oz campanella pasta
1/4 cup grated parmesan
16oz can whole tomatoes, chopped using blender or hand chopper (reserve juice from can)
1 teaspoon sugar
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
Salt
Pepper
Cook pasta according to directions on package. Once cooked, drain and then add to pan used to cook chicken. Sprinkle parmesan cheese over hot pasta and then add chopped tomatoes, sugar, basil, salt and pepper to taste. Stir to combine and use reserved tomato juice to thin out sauce if desired.
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