Parmesan and Panko Chicken

Parmesan and Panko Crusted Chicken:
Ingredients:
1.2 pounds of boneless skinless chicken breast (about 4 breasts or 2 large ones)
1 cup panko bread crumbs
1/2 cup grated parmesan, plus more for topping
1 TBSP fresh parsley, chopped
1 TBSP fresh basil, chopped
3 TBSP Olive oil
1 egg
salt, pepper, red pepper flakes
(in place of fresh parsley and basil, you could use dry italian seaoning)


Directions:
1. Pound out your chicken breasts so they are nice and thin. I had 3 large chicken breasts and actually got 3 slices out of each.
2. Combine bread crumbs, parmesan, parsley and basil (or dried seasoning), salt, pepper, red pepper in a shallow dish
3. In another shallow dish beat one egg with 3 TBSP warm water
4. Season chicken with salt and pepper.  Dip chicken breast in egg mixture and then in bread crumb mixture. Make sure to cover the entire chicken breast and use your hands to pat the bread crumbs down.
5. Heat 3 TBSP olive oil over medium heat. Add 2 chicken breasts at a time to the oil.  Cook for about 5-6 minutes each side. Your cook time will depend on how thin you pounded your chicken. Remove from pan and drain briefly on paper towel.
OR - spray a baking rack with cooking spray and set on top a cookie sheet. Place the chicken on the baking rack and cook at 375 degrees for about 35-40 minutes or until done.
6. Serve on the plate and immediately top with fresh parmesan.

Optional to serve this with a tomato salsa. I love each bite of chicken with a little salsa.
Italian "salsa"
3 roma tomatoes, diced fine
1/2 red onion, diced fine
2-3 TBSP olive oil
2 TBSP parsley, diced
3 cloves of garlic, minced
salt and pepper


Oven Roasted Parmesan Broccoli:
Ingredients:
1 8oz bag of broccoli florets OR 2 heads of broccoli cut into florets
1/2 cup shredded parmesan cheese
1 TSP red pepper flakes
4 TBSP olive oil
4 TBSP butter


Directions:
1. Preheat oven to 375 degrees.
2. Arrange broccoli in a single layer in a wide casserole dish
3. Toss broccoli with olive oil, red pepper, salt, pepper, and parmesan. Spread out evenly again in dish
4. Roast in oven for 25-30 minutes.
5. Serve with your Parmesan Chicken
*Tip: make sure you spend the money on real parmesan cheese. Whether you shave it, grate it, or shred it, you will surely know the difference when you use quality parmesan cheese.


Wine Pairing:
Since this parmesan chicken does not have heavy mozzarella cheese or red sauce you want to stay away from the big reds.  Although, on a cold Chicago night like this you might want something heavier. Stick with the pairing and I guarantee your belly and your palate will warm up quick with this delicious meal. Try this Chianti. Chianti goes well with parmesan because the juicy fruit of chianti balances the nutty, sometimes salty flavor of the parmesan.


Piccini
Chianti, 2012
Italy - but bottled in Maryland. Hi to my friends in Maryland today!