Have you discovered Panko yet? Chances are, if you watch any of the Food Network shows you’ve heard about this great little secret. If not, you really need to hear about it.
Panko is Japan’s answer to bread crumbs. Or Shake and Bake. But, they’re they’re like bread crumbs on steriods – big, flaky, fat bread crumbs. You can find them in the Asian section of your supermarket. And you’ll be so glad you did.
I remember the first time I saw Panko, it was on a cooking show and this particular recipe was for fried zucchini, which I was actually giving my attention to, since I usually like zucchini. Well, the chef started talking about Panko and showed this awesome textured bread crumb and I knew that right away I had to have some of this stuff.
Of course, Panko is really great as a breading on anything deep fried. After all, it is probably most used for Tempera veggies, but as it turns out, it’s also good baked. Take tonight’s recipe – an oven baked chicken – which is normally a bit boring and typical. But, when you use Panko it just kicks it up a notch. You use Panko just like regular bread crumbs; on top of macaroni and cheese, in meatballs, or meatloaf, or to bread fish, pork chops . . . and chicken.
Try it. I bet you’ll like it. Oh, and by the way, that deep fried zucchini I was talking about? It was to die for. Anyhow, here’s the chicken recipe to get you started.
Simple Panko Crusted Baked Chicken
4 Boneless Chicken Breasts
1/2 Cup Panko Japanese Style Breadcrumbs
1 tsp. Italian Seasoning
1/4 tsp. White Pepper
1/4 tsp. Celery Salt
2 Tbsp. Olive Oil
Preheat the oven to 350 degrees.
Mix the Panko, Italian seasoning, and white pepper together in a pie plate, or shallow dish.
Wash and dry the chicken breasts.
Rub the chicken breasts with the olive oil.
Roll the chicken breasts, one at a time, in the crumb mixture – pressing down to push the crumbs into the chicken.
Bake for 40 minutes, or until chicken is done and juices run clear.
Place the chicken under the broiler for 3-5 minutes to brown the breading.
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