Panko Chicken Breasts With Boiled Gold Potatoes

Get yourself a box of Kikoman Panko Bread crumbs. This will make for a crunch coating!


I found a bag of 5 lbs. Green Giant Klondike Goldust potatoes for only $.99 cent at my local fruits and vegetables market. Wash and cut into bite sizes. Boil until the potatoes are tender to the fork. Before serving, I stir fried the potato pieces with some chopped green onion and add salt and black pepper to taste.

Slice chicken breasts in lengthwise to make them thinner. So instead of 4 chicken breasts, I now have 8 pieces. Beat one whole egg to dip the chicken breasts in to serve as a gripping agent with the bread crumbs.

In a small bowl, mix 1/4 cup of all purpose flour and 1 cup of Panko bread crumbs together. Season this mixture with salt, black pepper, dried mince onion, garlic powder, and dried basil. Coat your chicken pieces well with this mixture.

In a frying pan, heat up just enough cooking oil to cook one side of the chicken breasts at a time. If you need more oil, feel free to add the oil to cook the other side. I found this method of cooking is so much less greasy, and less waste.

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