Best Panko Crusted Chicken With Rum Raisin Sauce Recipes
PANKO-CRUSTED CHICKEN WITH RUM-RAISIN SAUCE
I have not used panko before, but since I have found that it has half the fat and calories of regular bread crumbs, I will try it. Originally published by the Kansas City Star, March 19, 2008.
Provided by Borealis Beegirl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over raisins and allow them to plump for 10 minutes, drain thoroughly and set aside.
- Meanwhile, place egg white in shallow pie plate. Combine panko crumbs and coconut if desired in another pie plate.
- Heat oil in skillet over medium high heat. Dip chicken in egg white then in crumb mixture, coating evenly.
- Place in hot skillet and saute until golden brown, turn and brown other side until fully cooked. Place chicken on platter and keep warm in oven.
- Now prepare sauce. Melt butter in small saucepan. Stir in sugar and water. Cook until mixture thickens and begins to resemble syrup. Add drained raisins to sauce along with rum. Heat through and ladle over chicken to serve.
Nutrition Facts : Calories 286.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 76.1, Sodium 192.1, Carbohydrate 20.3, Fiber 0.9, Sugar 9.6, Protein 30.3
CRISPY PANKO CHICKEN THIGHS
My wife and I sort of invented this recipe, we think. Chicken should have great flavor and the panko breadcrumbs and olive oil will give it a great crunch! Our kids love it (which is high praise in this house). Hope you enjoy as well!
Provided by Brad
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.
- Combine mayonnaise and paprika in a bowl; mix well.
- Mix panko and garlic powder together in another bowl.
- Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 639.2 calories, Carbohydrate 16.6 g, Cholesterol 91.8 mg, Fat 56.3 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 10 g, Sodium 475.8 mg, Sugar 0.8 g
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE
I made this with whatever I happened to have in the fridge that night and it was a quick meal to prepare! Delicious! Serve with mashed potatoes and a side veggie. Or slice up chicken and toss sauce with pasta.
Provided by FLOLUM
Categories Everyday Cooking Special Collection Recipes New
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
- Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
- Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
- Add chicken on top of the sauce and cook until heated through. Serve immediately.
Nutrition Facts : Calories 626.5 calories, Carbohydrate 54.5 g, Cholesterol 215.6 mg, Fat 35.6 g, Fiber 2.2 g, Protein 36.3 g, SaturatedFat 16.4 g, Sodium 479.2 mg, Sugar 5.2 g
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