More Fun with Panko! (Panko Chicken Tenders and Glazed Carrots)

10 Apr

Every once in a while, I suffer a total foodie breakdown and crave those simple foods of childhood, something that I can eat with my hands that may or may not involve the use of ungodly imitation dairy products.  I took advantage of the panko crumbs I had leftover from my herb crusted salmon and resisted the strange temptation of Velveeta mac.  Change the channel to Cartoon Network, it’s chicken fingers night!

Panko Chicken Tenders

1 cup panko crumbs
1/2 cup grated Parmesan
1/2 cup flat leaf parsley, finely chopped
1 egg
1 lb chicken tenders
salt and pepper

Heat oven to 400 degrees.

In a medium bowl, combine Parmesan cheese, panko crumbs, and parsley.  Spread breading mixture on a large plate.

Beat egg in a small bowl with 1 tsp of water and a pinch of salt and pepper.  Dip each chicken tender in egg, then in the breading mixture, pressing gently to help the breading stay on the chicken.  Place chicken pieces on parchment paper lined baking sheet.

Bake until cooked through, 15-18 minutes, turning the chicken tenders halfway through cooking.

Serves 2-3

If you want a dipping sauce to go with this dish, I like Otafuku Okonomi sauce for an Asian spin, combining sour cream and curry powder for an Indian spin, or combining sour cream, Dijon mustard, and a little honey for a creamy honey mustard dipping sauce.

Glazed Carrots

2 carrots, sliced into rounds
1 tbsp unsalted butter
1 tsp sugar
salt

Place carrots in a large sauce pan.  Dot with butter and sprinkle with sugar and a pinch of salt.

Add 1/2 cup water (about halfway up the carrots).

Simmer over medium-low heat until carrots are tender and liquid has reduced to a glaze, about 20 minutes. 

Serves 2-3

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3 Responses to “More Fun with Panko! (Panko Chicken Tenders and Glazed Carrots)”

  1. Deacon-Frost 04/10/2008 at 2:27 pm #

    thats just too odd. I recently got on a kick with panko. Ive used it before but it was early in my foodie-ness(i-fication-a-lizing)(???) I have been doing fried tofu and left over risotto for a while now using shake n bake of or a mix of corn flakes and other seasonings for a while. But recently I saw some panko at the store and ive been egg dipping and frying all all kind of stuff. Oven baked cheese grits left to sit in the fridge the panko’d and fried the next day are my fav. Glad to see some more Panko loving.

  2. Hayley 04/10/2008 at 4:35 pm #

    Speaking of panko (or breadcrumbs)…I made some asparagas au gratin, which involved, asparagas (steamed) in the bottom of a baking dish. Sprinkle a mixture of parmesan and swiss cheese (or other hard cheeses) and then top it with breadcrumbs or panko. It was awesome. Thanks, Men’s Health! In-laws loved it!

  3. donnaaries 04/10/2008 at 7:50 pm #

    Did you use your asparagus steamer to steam the asparagus?

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