PANKO CRUSTED CHICKEN WITH BROWN RICE
PANKO CRUSTED CHICKEN WITH BROWN RICE
Serves 2
Prep time: 20 minutes
Cook time: 10 minutes
INGREDIENTS
½ pound chicken tenders
1 egg½ cup romano cheese, shredded
½ cup panko
1 tsp salt
Black pepper to taste
Zest of one lemon
½ cup flour
1 Tbsp unsalted butter
1 Tbsp olive oil
1 pouch Grain Trust Brown Rice
¼ cup fresh parsley, finely chopped
Juice of ½ a lemon
DIRECTIONS:
Prep the chicken: Gently pound the chicken breasts until about ½ inch thick. In ashallow dish, whisk the egg. In another shallow dish, mix the romano, panko, salt,pepper, and lemon zest. In a third shallow dish, place the flour.
Pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (lettingexcess drip off). Dredge in the panko mixture. Set aside.
Heat the butter and olive oil in a large pan over medium heat. Add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs;cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lowerheat). Drain chicken on paper towels; season with salt.
For the Brown Rice: While the chicken cooks heat the grains according to the packet directions.
Serve with the juice of half a lemon and fresh parsley.