Tuesday, June 1, 2010

Crumb Crust Chicken Breasts


Are you looking for a qucik meal to serve your family.  These chicken breasts can be prepared and fried up quickly since they are pounded to a unifrom thickness..
click on the picture to enlarge the tutorial collage..


Since I've discovered Panko Bread Crumbs. . . .I've been coating a variety of meat, fish and poultry in a variety of herb and seasoning variations.  The crumbs stay fresh much longer than regular bread crumbs and I often freeze them to ensure freshness if I don't plan to use them often..
  • 3 cups Japanese style  Panko Bread Crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon freeze dried basil  (or finely chop fresh)
  • 2 teaspoons Oregano
  • 2 eggs slightly beaten
  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  1. Put the chicken breasts in a resealable bag and pound thin with either a heavy frying pan or a meat mallet.
  2. Combine the crumbs and the seasonings on a large dinner plate.
  3. Dip the chicken in the egg mixture and then dredge in the bread crumb mixture on both sides.
  4. Heat a heavy large fry pan over medium heat.
  5. Melt the butter in the pan, add the olive oil  and then add the chicken but don't crowd the pan.  The chicken will not brown properly if you crowd the pan.  .the chicken will poach in the juices and you will not have a crispy coating.
  6. Brown on both sides and then move the chicken to a dish and pop into a 350 oven while you sear the remaining chicken breasts.  When you have your last ones in the pan, turn down the heat to medium low and continue cooking until no pink remains in the middle of the meat.  This should work out perfectly with the chicken that has continued to cook through in the oven.
  7. Serve with wedges of lemon and give them a squeeze over the chicken pieces.
If you are doing a large family batch. . .you may want to turn the oven down a bit to avoid the chicken drying out.   The chicken should be crispy on the outside. . and tender and juicy on the inside.

8 comments:

  1. would you cover the pieces that you put in the oven or leave them uncovered? My husband really shys away from chicken breasts, because they are too commonly dry. I will try these and hopefully not dry them out.

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  2. Lorrie, I might just put a loose piece of foil over the chicken but I didn't that day since I only did a few pieces and it never had a chance to dry out. If you would seal the dish, the crust would lose it's crispness.
    The key is to not over fry. Slice into the center once it is browned on both sides and if the meat is white and not pink .. it's done.

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  3. This looks awesome Lovella..I need to try those panko crumbs next time.

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  4. These look yummy, I wonder if they would work with gluten-free crumbs. I'll just have to try, right?? smile..

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  5. Lovella, I love using the Panko crumbs. I use them on fish and chicken both and they always maintain their crispness.
    Also, Lorrie, when you brown the breasts first, you seal in the juices and the chicken stays moist in the oven. Just don't leave it in there too long.

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  6. My mouth is watering. I have lots of Panko crumbs so I'm good to make these sometime soon. Kathy

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  7. Panko crumbs are new to me...but I'm game to try them. Yummy looking chicken!

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  8. In Hawaii, we use Panko crumbs frequently to coat fish and chicken. It gives just the right texture. Pam P.S. I wanted to say how wonderful all your food looks; it is making me very hungry!

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