Tuesday, January 12, 2010
I heard about panko on the Food Network (Japanese bread crumbs) and have always wanted to try it. While home in early December I ran to the local Publix and they had a yummy sample of chicken breast using panko. This recipe is as easy as they come and very delicious for a simple meal. It is a perfect weeknight dinner that can be prepped in about 5 minutes! I can't wait to try something new with my remaining panko crumbs.
1 1/2 lb chicken breast (I used 4 breasts because they fit nicely in my casserole dish)
1 can cream of chicken soup (I prefer the 98% fat free)
1/2 c light mayo
1 1/2 c panko crumbs
1 c cheddar cheese, shredded
3T softened butter (I omitted)
Salt and pepper
1. Preheat oven to 425. Spray baking dish with non-stick spray.
2. Season chicken with salt and pepper and place in baking dish.
3. Combine soup with mayo (I actually skipped the mayo but I bet it would make it have a little more flavor). Spread mixture evenly over chicken breasts.
4. Combine panko and cheese and stir with softened butter, mixing until crumbly.
5. Top chicken with panko mixture.
6. Cover dish with foil and bake 10 minutes. Remove foil and continue baking 10-15 minutes until top is golden brown. Depending on how thick your chicken breasts are you may need more or less time.