Here's another great panko chicken recipe from Gourmet magazine's October 2009 issue. Do you want the taste of fried chicken but without the frying? Try this recipe! I placed the chicken on a salad of organic fresh greens and baby tomatoes.
I altered the recipe a little by using chicken breast strips instead of the whole chicken, and leaving out the cayenne but adding salt and pepper. I also didn't use as much butter as the recipe calls for.
Ingredients:
2 cups panko (Japanese bread crumbs)
1/2 teaspoon cayenne
1 stick unsalted butter, softened
1 chicken (about 3 1/2 pounds), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)
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