Panko Fried Chicken Breasts

I think I have covered this once before, but in case anyone missed it, I LOVE Panko bread crumbs! One of the reasons is because you can coat anything in it and bake, and it is still crunchy!

However, last night, Ryan cooked, and he "fried" Panko chicken breasts in a skillet with olive oil.

INGREDIENTS:
4 Small, boneless, skinless chicken breasts
1-2 Cups Panko
1 Egg
2-3 Tbsp all-purpose flour
1 tsp Tony Chachere's More Spice
1/2 tsp garlic powder
1 Tbsp olive oil

DIRECTIONS:
1. Scramble the egg in a bowl; spread flour on a small plate; combine Panko with Chachere's and garlic powder in a bowl or large plate
2. Place large skillet on stove over medium heat; put olive oil in skillet
3. Lightly coat chicken with flour; then,dip in egg; lastly, coat with Panko mixture and place in warmed skillet
4. Cook over medium-low to medium heat on both sides for about 5 minutes
5. Continue cooking until desired color is achieved - should be golden brown to dark brown
6. Remove from skillet; ready to serve!

We also had blanched fresh broccoli and brown sugar and cinnamon pears.

I used canned pear halves in 100% juice. Put the pears in a small glass baking dish treated with non-stick spray. Take a stick of salted butter and shave off very thin pieces with a butter knife. Put the butter shavings onto each pear and evenly sprinkle with light brown sugar and cinnamon. Bake at 425 for about 30 minutes. Pears should be very soft and easily cut with a fork.

When making the chicken, you can mix up any spices with the Panko before breading. We have also added grated parmesan cheese to the same mix in this recipe, and I have added dry ranch to Panko for breading pork chops. Try it with your favorite seasonings and let us know how it turns out!

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