You are going to LOVE THIS easy recipe, it is SO GOOD!
My family has used Progresso Bread Crumbs for years and we love it. It is the only brand in my opinion that cooks consistently well and has the best flavor. I thought I would share one of my families favorite “chicken concoctions” that I make that I think you will really enjoy!
My husband loves the taste of my Parmesan Panko Chicken Breast so much, that he uses the left overs to make a yummy toasted sandwich the day after having this for dinner!
Before we get started on the recipe, make SURE you
CLICK HERE and grab your coupon for $1.00 off two Progresso Bread Crumbs, you will need it for the recipe!
I picked up one box of Panko AND one box of Italian Crumbs at Publix, they are both super tasty!
Parmesan Panko Chicken Breast
- You want to start out with your boneless skinless chicken breast. For the best result you want a thin flat piece of chicken. Cut off any excess fat or skin, then using a sharp knife, hold the breast down and cut it in half horizontally to give you two flatter pieces of chicken.
- Now for the fun part, you get to beat out your frustrations! Place two or three pieces of chicken in a big ziplock baggie and use a meat mallet (or hammer if you are country like me) and pound it until it is no more than 1/4 inch thick! Chicken will break down pretty easily so you don’t have to whack it too hard to get the job done 😉
(Pounding it breaks down the meat / muscle fibers to make it super tender so it is a must)
- Season both sides of the chicken breast with salt, pepper, garlic & onion powder (you can use other seasonings you like to taste. The breading will hold in the flavors and make it delicious so season generously.
Have your prep stations ready to go
(fancy way of saying plates with your stuff on it)
- After seasoning both sides of each piece of chicken, dip each side in plain flour. DO NOT SKIP THIS STEP. You might feel like you can skip this step, but don’t, the flour will give the egg something to stick to and will make sure that you have a complete crispy crust that is not falling off the chicken. It is important and super easy to do.
Just press each side of the seasoned chicken in the flour and keep on going!
- Next, dip the floured chicken in the raw egg that has been beaten thoroughly. I used two eggs for four large pieces, but you can add more egg if you need it. Make sure that each side is covered in egg then immediately move to the next station.
- Your last station should be a plate with Progresso Panko Bread Crumbs and Shredded Parmesan Cheese combined. It won’t seem like it is coating evenly, but trust me, it will all come together when it starts to cook. Press the chicken down on each side and make sure it is fully covered. I pull some from the sides and smush into the top as I am coating it to make sure it is fully covered.
Get ready to cook!
Have a large skillet ready with about 1/2 inch of vegetable oil (any type of oil will work, I prefer vegetable or canola for this recipe but have used others). Your heat should be set between medium and high and already heated up before you start the process of coating your chicken.
- When the oil is hot, carefully add each piece of chicken. The oil should be hot enough that it immediately starts to sizzle when you place the chicken in the oil. I like my food well seasoned, so I go ahead and sprinkle a little salt, pepper, garlic & onion on the top of it while cooking too!
- Do not flip the chicken multiple times. Carefully lift the chicken when you start to see browning around the edges to check and flip only once when the chicken breast is golden in color. It should lift easily and the breading will stay with the chicken. If it is browning too fast turn down the temperature of the oil just a bit. If it cooks too fast the chicken will not be thoroughly cooked through and the outside will be over cooked, if the oil is not hot enough it will be too oily. I found that on my stove it works best on level 7 or 8 for heat.
- Once you have cooked both sides, remove from oil and drain on a plate with folded paper towels to absorb any excess oil. By now your chicken should look like this:
I paired mine with some broccoli, cauliflower and green beans and it was DELICIOUS!
What about left overs??
My husband enjoyed his SO MUCH that he wanted to have a replay the following day. Instead of just heating up the chicken, he toasted a piece of bread, then placed the chicken on the bread, covered it with some Sargento’s Tasting Cheese (remember that cheap coupon deal we got?) and broiled it on low in the oven for 5 minutes. This was the result and it was SOOOO GOOD!
I can honestly say that the Progresso Panko Bread Crumbs make all the difference in the world with this recipe. Nothing else compares. I do a similar recipe without the parmesan using the Progresso Italian Bread Crumbs and it is always a huge hit too. I personally love the light crunchy breading of Panko though, if you haven’t ever tried it you are really missing out!
Make sure you CLICK HERE TO PRINT a $1.00/2 Progresso Bread Crumbs coupon before you head out to Publix to pick up your supplies to make this dish. The small containers of bread crumbs are priced under $2 at Publix so this is a nice inexpensive but super flavorful way to cook chicken that you are going to LOVE!
HOW ABOUT A GIVEAWAY??
Who wants to win a $15 Paypal Cash Giveaway??
FIRST, grab your coupon now to save on Progresso Bread Crumbs.
You can Save $1.00 off any two Progresso Bread Crumb varieties.
Make sure you print your coupon above to save for the recipe then follow the instructions below:
Open to US residents only, 18 years or older, ends 5/31/15