You Cleaned Out Your Pantry

September 10, 2009 by

With the summer on it's way out, you're starting to do some "Fall Cleaning."

Getting the house ready for the Fall, knowing all too well how fast time will fly through to the holidays.

This weekend you cleaned out your pantry and came across half a bag of panko - the asian breadcrumbs you used when you made my Panko-Crusted Pork Cutlets with a Pineapple and Ginger Salsa.

And rather than throw it away, you want to use it up!

A friend of mine sent me this recipe earlier in the week to try from one of my favorite magazine's, Bon Appetit, Fast, Easy, Fresh section.  I tried it last night because I typically find chicken rather dry and dull, and am always looking for tasty recipes.  And this recipe definitely delivered!

The panko crust helps lock in the moisture, and the mustard-maple sauce is super flavorful. And while it doesn't photograph all that well <grin>, it really does make for a pretty plate. So it would be great to serve guests, or for a special dinner.

So the next time you come across some leftover panko, rejoice!  You now the perfect recipe to free up a spot in your pantry.

Until our next meal,

Rebecca

Panko-Crusted Chicken with Mustard-Maple Sauce

Ingredients:

Panko-Crusted Chicken with Mustard-Maple Sauce

Panko-Crusted Chicken with Mustard-Maple Sauce

  • 2 8 Oz Skinless Boneless Chicken Breast Halves, Cut In Half (Can also use a pound of chicken chunks if you prefer smaller pices of chicken.)
  • 1 Large Egg
  • 1 Tbs Chopped Parsley
  • 2 Tsp Plus 2 Tbs Dijon Mustard0
  • 1 Cup Panko
  • 2 Tbs Olive Oil
  • 1 Cup Chicken Broth
  • 3 Tbs Pure Maple Syrup
  • 2 Tbs Plus 1 Tsp Coarse-Grained Mustard
  • 1 Tbs Chilled Unsalted Butter

Directions:

  1. Using a meat mallet, pound chicken to 1/2-inch thickness.
  2. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl.
  3. Place chicken in egg mixture; turn to coat.
  4. Dip each chicken piece in panko; turn to coat.
  5. Heat oil in large nonstick skillet over medium-high heat.
  6. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  7. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
  8. Transfer chicken to plates and cover with foil to keep warm.
  9. Add broth mixture to skillet.
  10. Boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes.
  11. Add butter; whisk until melted.
  12. Spoon sauce alongside chicken.

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