This chicken was super tasty. It had a nice crispy crust, even though I didn't use Panko bread crumbs. (I still can't find any here and to be honest, I've stopped looking, LOL) The chicken was juicy with a nice crisp salty crust. I had to make a few substitutions though, since ingredients were used up and not written on the 'need to get' list. I won't say WHO used them up.... I'll just say they vanished. So, I ended up using balsamic vinegar and finely grated sharp cheddar. Despite the substitutions, they turned out great and everyone loved them.
Adapted from Canadian Family Magazine
2 Tbs Dijon
1 tsp white wine vinegar
6 boneless skinless chicken breasts (pounded to an even thickness)
1 C panko bread crumbs
1/2 C finely grated Parmesan cheese
2 tsp dried basil
1/2 tsp pepper
1 Tbs olive oil
Whisk egg, mustard and vinegar in a bowl and add chicken, tossing to coat well. In a shallow dish combine bread crumbs, Parmesan, basil and pepper. Let excess egg mixture drip from the chicken and dredge in bread crumbs, pressing to coat completely.
In a large skillet heat oil over medium heat; add chicken and cook until lightly golden crisp, about 3 minutes per side. (Work in batches if skillet is too small.) Transfer cooked chicken to rack and let cool.
TO FREEZE Place in baking dish and cover with a layer of plastic wrap and aluminum foil; freeze. Prior to serving, defrost in refrigerator overnight.
TO REHEAT Remove wrapping and bake in a preheated 400˚F oven until chicken is crisp, about 10-12 minutes.
Cindy's notes: Since I had no intention of freezing these, I transfered my oven safe skillet to the oven, and followed the reheat step. I also used balsamic vinegar, sharp cheddar and homemade bread crumbs, instead of those listed in the ingredients.
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