n a bowl. Many Vietnamese Chicken recipes usually require a short
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 T. for each cutlet). Place panko in a shallow dish. Dip chicken into panko, coating both sides.
Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes per side or until 165\u00b0F.
Combine remaining 1/2 cup hummus with cilantro, lime juice and water. Drizzle sauce over chicken.
Serve over rice!
00\u00b0C.
Slice the chicken breasts into strips.
Season
-sealable plastic bag. Add Chicken and seal. Place bag into
n a medium bowl. Soak chicken pieces in egg mixture while
Combine chicken thighs and buttermilk in a
nother low, flat dish, combine panko, parmesan, and parsley if using
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ll marinade ingredients together, except chicken, to a food processor and
Combine panko bread crumbs, Parmesan cheese, salt,
mallet, gently beat the chicken breasts to a uniform thickness
Preheat oven to 400 deg.
*in one bowl combine the egg beaters and the hot sauce.
*in another bowl add the the rest of the ingredients except for the olive oil and chicken.
*dip chicken in the panko mix, egg mix, back to the panko mix.
Add one tspn olive oil in a sautee pan.
Brown the chicken for two min on each side then set aside on baking sheet.
When all the chicken breasts are cooked 2 min on each side. Throw in the oven for approximately 15 minute More or less depending on the size of your chicken breasts.
r similar sized dish, combine Panko crumbs, flour, garlic powder, crushed
Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
ogether in a bag. Add chicken parts in a bag and
large skillet, toss the panko with the oil. Toast over
Mix melted butter, garlic and mustard. Set aside.
Mix panko crumbs, Parmesan cheese, and parsley. Set aside.
Coat chicken in mustard sauce on boths sides; dip chicken tops only in crumb mixture to coat.
Lay chicken in baking pan, crumb mixture side up.
Bake at 500 degrees for 15 minutes. Makes 4 servings.
Cut the chicken breasts into long strips and