Panko Chicken

Panko Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    chicken breasts, skinless, boneless

  • 1

    cup panko breadcrumbs

  • 3

    eggs, beaten

  • 3

    tbsp all purpose flour

  • butter as needed

  • 4

    ea roma tomatoes, diced into small cubes

  • 1

    ea large red onion, diced into small cubes

  • 4

    ea leaves fresh basil, cleaned and sliced thin

  • 1

    cup balsamic vinegar

Directions

Season the chicken breasts with salt and pepper. Put the panko, beaten eggs and flour in 3 separate bowls. Completely coat the chicken breast with flour, dusting off the excess, then into the egg, and finally into the panko. Heat the butter in a pan and cook the chicken until it is golden brown and crispy and cooked through.– Put the balsamic vinegar into a pan, preferably non stick. Turn the heat on low and reduce down to about 1/3 of the initial volume. set aside. Saute the onions in butter until they are soft and lightly caramelized. Add the tomatoes and season with salt and pepper. Cook for about 2 minutes on medium heat. Remove from heat and add the basil. Serve the chicken topped with the tomatoes and onions and drizzle with the balsamic reduction


Nutrition

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