If I had to venture an educated guess, I would say that chicken breast is the most popular dinner choice for busy households. My thought is that it's affordability and familiarity are what make it such a reliable dinner option. But, while it may be popular, it can also be boring. As a personal chef, I have to think of lots of different ways to make this (in my opinion) benign protein exciting. My favorite way to dress up chicken breast, or anything for that matter, is to coat it in panko breadcrumbs and pan fry it. I mean, who doesn't love a crispy, golden brown crust?!? Yep! That'll do it! To further boost the wow factor in this [winner, winner] chicken dinner, I pair it with a springy arborio rice salad. If you just thought "risotto" you are correct! Same rice, but instead of the painstaking stirring method, we are just going to boil it like pasta, then toss it with a few favorite ingredients. It's surprisingly simple and delightful. As promised, together we will keep dinner, even chicken dinners, interesting! Enjoy!
PANKO CRUSTED CHICKEN BREAST
PREP ~ 5-8 minutes; COOK ~ 15-20 minutes
Serves 4
INGREDIENTS
4 5-oz chicken breasts, skinless and boneless
1 cup flour
3 eggs, large
1 1/2 cups panko breadcrumbs
1/2 cup vegetable or canola oil
Kosher salt and black pepper
PREP NOTES
- I enjoy smaller pieces of chicken because they cook more quickly and they don't dry out as easily. If you can't find 5 oz chicken breasts, you can purchase larger ones and cut them in half.
- If you are someone who constantly feels paranoid about under-cooking chicken, purchase an instant-read thermometer. This will accurately help you determine when your chicken is done cooking so you don't stress out and you don't unnecessarily overcook the chicken.
INSTRUCTIONS
Preheat oven to 400 degrees.
Measure flour and panko into two separate shallow, wide dishes. Crack eggs into a bowl and whisk well. Pour into a third, shallow wide dish. Arrange the three dishes in order - flour, eggs and panko.
Season chicken breasts with salt and pepper on both sides. To bread, dredge a piece of chicken in the flour, coating evenly on all sides. Lift and shake off excess flour and transfer to the eggs. Coat on all sides, then lift and shake off excess egg. Transfer to dish of panko. Coat on all sides, then transfer to a clean platter. Repeat with remaining chicken.
Pour oil into a medium or large saute pan so it's about 1/4-1/2 inch deep. Set over medium-high heat and warm. Give the oil a few minutes to heat up, then test the temperature by sprinkling a few pieces of panko into the oil. If the oil sizzles quickly around the panko, the oil is hot enough. Carefully lower the chicken into the hot oil. Avoid crowding the pan. Work in batches if necessary. Cook until golden brown, then carefully flip and cook to brown the second side, about 3-4 minutes per side.
Transfer the browned chicken to a sheet pan and place in the oven for 4-6 minutes to finish cooking through. The best way to check doneness is with an instant read thermometer. Insert into the thickest part of the chicken. Cook until temperature reaches 165 degrees.
Let the chicken rest for 3-5 minutes after taking it out of the oven. Serve each piece whole, or slice on an angle, if desired.
PREP ~ 5-8 minutes; COOK ~ 15-20 minutes
Serves 4
INGREDIENTS
4 5-oz chicken breasts, skinless and boneless
1 cup flour
3 eggs, large
1 1/2 cups panko breadcrumbs
1/2 cup vegetable or canola oil
Kosher salt and black pepper
PREP NOTES
- I enjoy smaller pieces of chicken because they cook more quickly and they don't dry out as easily. If you can't find 5 oz chicken breasts, you can purchase larger ones and cut them in half.
- If you are someone who constantly feels paranoid about under-cooking chicken, purchase an instant-read thermometer. This will accurately help you determine when your chicken is done cooking so you don't stress out and you don't unnecessarily overcook the chicken.
INSTRUCTIONS
Preheat oven to 400 degrees.
Measure flour and panko into two separate shallow, wide dishes. Crack eggs into a bowl and whisk well. Pour into a third, shallow wide dish. Arrange the three dishes in order - flour, eggs and panko.
Season chicken breasts with salt and pepper on both sides. To bread, dredge a piece of chicken in the flour, coating evenly on all sides. Lift and shake off excess flour and transfer to the eggs. Coat on all sides, then lift and shake off excess egg. Transfer to dish of panko. Coat on all sides, then transfer to a clean platter. Repeat with remaining chicken.
Pour oil into a medium or large saute pan so it's about 1/4-1/2 inch deep. Set over medium-high heat and warm. Give the oil a few minutes to heat up, then test the temperature by sprinkling a few pieces of panko into the oil. If the oil sizzles quickly around the panko, the oil is hot enough. Carefully lower the chicken into the hot oil. Avoid crowding the pan. Work in batches if necessary. Cook until golden brown, then carefully flip and cook to brown the second side, about 3-4 minutes per side.
Transfer the browned chicken to a sheet pan and place in the oven for 4-6 minutes to finish cooking through. The best way to check doneness is with an instant read thermometer. Insert into the thickest part of the chicken. Cook until temperature reaches 165 degrees.
Let the chicken rest for 3-5 minutes after taking it out of the oven. Serve each piece whole, or slice on an angle, if desired.
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ARBORIO RICE SALAD WITH PEAS, ARTICHOKES AND PROSCIUTTO
PREP ~ 0 minutes; COOK ~ 20 minutes
Serves 4
INGREDIENTS
1/3 cup arborio (risotto) rice
6 slices prosciutto
1 6 oz jar of marinated artichokes, drained
1 teaspoon lemon zest
2-3 tablespoons fresh herbs - use a combination of whatever you like - basil, parsley, dill, tarragon
1 teaspoon extra virgin olive oil
1 cup frozen peas
kosher salt and black pepper
INSTRUCTIONS
Fill a large saucepan 2/3 with hot water. Set over high heat and bring to a boil.
Once water is boiling, season water with salt and stir in arborio rice. Cook just as you would pasta, stirring frequently to prevent sticking to the bottom. Cook for 13-17 minutes until al dente - tender but with a slight bite. Strain.
While rice boils, separate the slices of prosciutto. I like to trim off the white fat part as it tends to get stringy, but that's to your preference. Slice or tear the prosciutto into small pieces and place in a large mixing bowl. Chop the artichokes and herbs and add to the prosciutto along with lemon zest and chopped herbs.
After you strain the rice, place it back in the cooking pot and stir in the peas. Stir to combine and defrost the peas slightly. Pour into the bowl of prosciutto and artichokes. Stir to combine, season with salt and pepper and a drizzle of olive oil. Serve now or chill and serve cold later.
PREP ~ 0 minutes; COOK ~ 20 minutes
Serves 4
INGREDIENTS
1/3 cup arborio (risotto) rice
6 slices prosciutto
1 6 oz jar of marinated artichokes, drained
1 teaspoon lemon zest
2-3 tablespoons fresh herbs - use a combination of whatever you like - basil, parsley, dill, tarragon
1 teaspoon extra virgin olive oil
1 cup frozen peas
kosher salt and black pepper
INSTRUCTIONS
Fill a large saucepan 2/3 with hot water. Set over high heat and bring to a boil.
Once water is boiling, season water with salt and stir in arborio rice. Cook just as you would pasta, stirring frequently to prevent sticking to the bottom. Cook for 13-17 minutes until al dente - tender but with a slight bite. Strain.
While rice boils, separate the slices of prosciutto. I like to trim off the white fat part as it tends to get stringy, but that's to your preference. Slice or tear the prosciutto into small pieces and place in a large mixing bowl. Chop the artichokes and herbs and add to the prosciutto along with lemon zest and chopped herbs.
After you strain the rice, place it back in the cooking pot and stir in the peas. Stir to combine and defrost the peas slightly. Pour into the bowl of prosciutto and artichokes. Stir to combine, season with salt and pepper and a drizzle of olive oil. Serve now or chill and serve cold later.
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MEAL CHOREOGRAPHY: PANKO CHICKEN WITH ARBORIO RICE SALAD
PREP ~ 5-8 minutes; COOK ~ 20-25 minutes
1. Preheat oven to 400 degrees.
2. Fill a large saucepan 2/3 with hot water. Set over high heat and bring to a boil.
3. Measure flour and panko into two separate shallow, wide dishes. Crack eggs into a bowl and whisk well. Pour into a third, shallow wide dish. Arrange the three dishes in order - flour, eggs and panko.
4. Season chicken breasts with salt and pepper on both sides. To bread, dredge a piece of chicken in the flour, coating evenly on all sides. Lift and shake off excess flour and transfer to the eggs. Coat on all sides, then lift and shake off excess egg. Transfer to dish of panko. Coat on all sides, then transfer to a clean platter. Repeat with remaining chicken.
5. Once water is boiling, season water with salt and stir in arborio rice. Cook just as you would pasta, stirring frequently to prevent sticking to the bottom. Cook for 13-17 minutes until al dente - tender but with a slight bite. Strain.
6. Pour oil into a medium or large saute pan so it's about 1/4-1/2 inch deep. Set over medium-high heat and warm. Give the oil a few minutes to heat up, then test the temperature by sprinkling a few pieces of panko into the oil. If the oil sizzles quickly around the panko, the oil is hot enough. Carefully lower the chicken into the hot oil. Avoid crowding the pan. Work in batches if necessary. Cook until golden brown, then carefully flip and cook to brown the second side, about 3-4 minutes per side.
7. While rice boils and chicken cooks, separate the slices of prosciutto. I like to trim off the white fat part as it tends to get stringy, but that's to your preference. Slice or tear the prosciutto into small pieces and place in a large mixing bowl.
8. Transfer the browned chicken to a sheet pan and place in the oven for 4-6 minutes to finish cooking through. The best way to check doneness is with an instant read thermometer. Insert into the thickest part of the chicken. Cook until temperature reaches 165 degrees.
9. Chop the artichokes and herbs and add to the prosciutto along with lemon zest and chopped herbs.
10. After you strain the rice, place it back in the cooking pot and stir in the peas. Stir to combine and defrost the peas slightly. Pour into the bowl of prosciutto and artichokes. Stir to combine, season with salt and pepper and a drizzle of olive oil.
11. Let the chicken rest for 3-5 minutes after taking it out of the oven. Serve each piece whole, or slice on an angle, if desired. Serve a scoop of arborio rice salad on the side.
PREP ~ 5-8 minutes; COOK ~ 20-25 minutes
1. Preheat oven to 400 degrees.
2. Fill a large saucepan 2/3 with hot water. Set over high heat and bring to a boil.
3. Measure flour and panko into two separate shallow, wide dishes. Crack eggs into a bowl and whisk well. Pour into a third, shallow wide dish. Arrange the three dishes in order - flour, eggs and panko.
4. Season chicken breasts with salt and pepper on both sides. To bread, dredge a piece of chicken in the flour, coating evenly on all sides. Lift and shake off excess flour and transfer to the eggs. Coat on all sides, then lift and shake off excess egg. Transfer to dish of panko. Coat on all sides, then transfer to a clean platter. Repeat with remaining chicken.
5. Once water is boiling, season water with salt and stir in arborio rice. Cook just as you would pasta, stirring frequently to prevent sticking to the bottom. Cook for 13-17 minutes until al dente - tender but with a slight bite. Strain.
6. Pour oil into a medium or large saute pan so it's about 1/4-1/2 inch deep. Set over medium-high heat and warm. Give the oil a few minutes to heat up, then test the temperature by sprinkling a few pieces of panko into the oil. If the oil sizzles quickly around the panko, the oil is hot enough. Carefully lower the chicken into the hot oil. Avoid crowding the pan. Work in batches if necessary. Cook until golden brown, then carefully flip and cook to brown the second side, about 3-4 minutes per side.
7. While rice boils and chicken cooks, separate the slices of prosciutto. I like to trim off the white fat part as it tends to get stringy, but that's to your preference. Slice or tear the prosciutto into small pieces and place in a large mixing bowl.
8. Transfer the browned chicken to a sheet pan and place in the oven for 4-6 minutes to finish cooking through. The best way to check doneness is with an instant read thermometer. Insert into the thickest part of the chicken. Cook until temperature reaches 165 degrees.
9. Chop the artichokes and herbs and add to the prosciutto along with lemon zest and chopped herbs.
10. After you strain the rice, place it back in the cooking pot and stir in the peas. Stir to combine and defrost the peas slightly. Pour into the bowl of prosciutto and artichokes. Stir to combine, season with salt and pepper and a drizzle of olive oil.
11. Let the chicken rest for 3-5 minutes after taking it out of the oven. Serve each piece whole, or slice on an angle, if desired. Serve a scoop of arborio rice salad on the side.
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