Monday, October 24, 2011

Panko Crusted Chicken Bites

A few weeks ago this little guy, Nico, was over while his mama was getting some stuff done at their house. Isn't he so cute?? His mama thinks he's especially cute when he's up in the middle of the night. While listening to Nadya and him sing some wonderful tunes this great chicken meal was made! Pretty soon he'll be able to eat stuff off this blog! Can't wait for that! He's already a huge fan of his rice cereal. 

I can go on and on about this cutie but I'll get moving to the recipe...

I always keep panko on hand. I actually favor panko compared to breadcrumbs and usually substitute panko when breadcrumbs are called for in a recipe. I find they taste and work better. This meal wasn't planned but I had all the ingredients in the house and had it on my 'to make' list for quite some time. It ended up being really tasty. Another home run from Martha!  I think the next time I make it, I'll make them buffalo style!These are great for a crowd too.

Panko Crusted Chicken Bites: Martha Stewart
  • Nonstick cooking spray
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • Pinch of cayenne pepper
  • 4 large boneless, skinless chicken breast halves (about 2 pounds), cut into 1-inch cubes
  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
  2. Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
  3. Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes

No comments:

Post a Comment