Friday, September 6, 2013
So we got home last night after picking up the oldest from cross country practice and then grabbing our weekly produce box. I had chicken thawed out for dinner but didn't exactly know what I wanted to make. That's when this vision popped in my head: panko-crumbed chicken breasts with a little mozzarella cheese then topped with a nice tomato and basil mixture. Screams summer right? Can you tell I'm trying to hang onto it for as long as I can :)
Speaking of veggies, here's a peek at what we brought home yesterday. Carrots, cucumbers, garlic, tomatoes, sweet peppers, summer squash, basil, broccoli, green beans, lettuce and purple cabbage. Another week with a great selection. The basil and tomato immediately were incorporated into our meal. The girls also literally begged to have carrots and broccoli with dinner. They've always been such great fruit eaters but I've noticed how much more they ask for veggies for snacks, this makes me so happy!
Okay back to the chicken. To put it simply, it's really good. Actually I think you should even make it this weekend. Put some of those garden fresh tomatoes and basil to use. And we all know every thing's a little better with cheese on it right?
2 boneless, skinless chicken breasts
2 tbsp olive oil
1-1/2 cups panko crumbs
1/4 cup flour
salt and pepper, to taste
fresh mozzarella slices
1 medium tomato
3-4 fresh basil leaves, chopped
Place chicken breasts in between two pieces of parchment/wax paper and flatten them out a bit using a meat tenderizer or even a rolling pin works fine. Set up your dredging station using three small bowls. Place panko crumbs in one, flour seasoned with salt and pepper in another and two beaten eggs in the last.
Take each chicken breast and dip into flour first, then eggs and finally in the panko crumbs. Make sure to cover well with crumbs. Heat olive oil in a medium (oven-proof if you have it) skillet, add chicken breasts when oil is hot. Let cook on first side for about 5 minutes and then flip to the other. Let cook for another 5 minutes, until browned and cooked through. Place a fresh slice of mozzarella on each piece of chicken and stick skillet in the oven for about 5-6 minutes at 350 degrees, just until cheese is melted.
Meanwhile, chop tomato and basil up and place together in a small bowl. Mix well and season with salt and pepper. When cheese is melted, remove chicken from oven. Transfer to plates and top with tomato-basil mixture.
Any big plans for the weekend? Our 6-year old is celebrating her birthday tomorrow with some friends. I'll be busy tonight decorating cookie pops for gift bags and then working on her cake tomorrow before the party. It's going to be very unique, she's not a fan of cake so we're making a "fruit" cake if you will. I'll be sure to share pics! Have a great weekend!