Monday, 02 January 2012

• Panko Peppered Chicken

  This is a guest post from Savory Bites.

  

  There are fewthings in life I love more than cheese.

  Let’s see, there's:

  1. Ice cream
  2. Cake
  3. Ice cream cake

  I think you get the drift…

   

  

  The idea for this recipe came about when I realized I had a warehouse of chicken breasts stored in my freezer. Since we didn’t have time to defrost them, we shocked the chicken in warm water (I know, I don’t think you’re supposed to do that but it worked!). Within 20 minutes, we had room temperature chicken breasts.

  There were also only a few ingredients left in the house- Panko and pecorino romano cheese. Given that the Panko and pecorino combination can do no wrong, we decided to give this a try. Along the way, we dumped in a ton of pepper.

   

  

  In retrospect, we should have gone a bit easier on the pepper. At the time, it didn’t look like we added much. In fact, we probably consumed a whole Brita pitcher of water following the meal. Don’t get me wrong- the chicken was delicious, but the pepper left our mouths burning with thirst. So, we modified the recipe with the perfect balance. Note how the recipe calls for only 3 tablespoons? Well I think we might have dumped in at least half a cup of pepper. Don’t make the same mistake!

  Prep time for this is roughly 30-45 minutes, depending on how quick you are. The baking process is what takes up the most time. While it’s baking, you can boil some pasta. We found that a simple pesto sauce on some angel hair with a squeeze of lemon did the trick.

   

  

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