Monday, May 23, 2011
Source: Annie's Eats
2 1/2 cups panko breadcrumbs
2 tbsp. vegetable oil
½ cup all-purpose flour
1 tsp. garlic powder
1 tsp. salt
1 tsp. cayenne pepper
3 large egg whites
1 tbsp. water
1 tbsp. Dijon mustard
4 large boneless, skinless chicken breasts, cut into ¾-inch wide strips
Preheat oven to 475˚ F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet.
Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.
Wednesday, May 18, 2011
2 chicken breasts, pounded very thin
1 cup of cheese, I used a mozzarella and cheddar blend
6 strips of bacon
2 tablespoons bbq sauce
Season pounded chicken breasts on both sides. Put 1/2 cup cheese on one side and fold over, sealing closed with toothpicks. Repeat with other chicken breast. Wrap the slices of bacon around the chicken breast. Then I rolled them up tightly in wax paper and put in the fridge overnight, but that's optional.
When ready to cook, season lightly on the outside and place on a pan lined with aluminum foil and sprayed with no stick cooking spray.
Put 1 tablespoon bbq sauce on each chicken breast and back at 375 for 20-25 minutes, or until done throughout.