Panko Chicken

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 561kcal

Ingredients

  • 1 cup Sun dried tomatoes
  • 2 cloves Garlic
  • 2 tbsp Extra-virgin olive oil plus a little more for the noodles
  • 2 tbsp Chicken broth or more if needed
  • 2 tbsp Red onion roughly chopped
  • 2 large Chicken breast boneless skinless butterflied
  • 2 cups Panko breadcrumbs or more if needed
  • 8 oz Egg noodles
  • 4 slices Crusty bread toasted if desired
US Customary - Metric

Instructions

  • In a blender or food processor pulse the sun dried tomatoes, garlic, oil, broth, and onion until finely chopped. Set aside.
  • Season the chicken on both sides well with salt and pepper. Lightly coat both sides with breadcrumb.
  • In a pot of salted boiling water cook the noodles according to the directions on the package. Once tender, drain well. Toss with 1 to 2 teaspoons of olive oil and season with salt and pepper to taste. Cover with a lid to keep warm.
  • Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest. Slice before serving.
  • Spoon the sun dried tomato over the chicken. Serve with noodles and bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves. 

Nutrition

Calories: 561kcal | Carbohydrates: 84g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 429mg | Potassium: 1375mg | Fiber: 7g | Sugar: 13g | Vitamin A: 293IU | Vitamin C: 13mg | Calcium: 97mg | Iron: 6mg

Panko Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 561 kcal

Ingredients
 
 

  • 1 cup Sun dried tomatoes
  • 2 cloves Garlic
  • 2 tbsp Extra-virgin olive oil plus a little more for the noodles
  • 2 tbsp Chicken broth or more if needed
  • 2 tbsp Red onion roughly chopped
  • 2 large Chicken breast boneless skinless butterflied
  • 2 cups Panko breadcrumbs or more if needed
  • 8 oz Egg noodles
  • 4 slices Crusty bread toasted if desired

Instructions
 

  • In a blender or food processor pulse the sun dried tomatoes, garlic, oil, broth, and onion until finely chopped. Set aside.
  • Season the chicken on both sides well with salt and pepper. Lightly coat both sides with breadcrumb.
  • In a pot of salted boiling water cook the noodles according to the directions on the package. Once tender, drain well. Toss with 1 to 2 teaspoons of olive oil and season with salt and pepper to taste. Cover with a lid to keep warm.
  • Heat a nonstick pan or skillet on medium heat. Once hot, add the oil. Then cook the chicken golden brown on both sides to an internal temperature of 160 degrees. Once done, set aside on a cutting board to rest. Slice before serving.
  • Spoon the sun dried tomato over the chicken. Serve with noodles and bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half to create two equal halves. 

Nutrition

Calories: 561kcalCarbohydrates: 84gProtein: 29gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 429mgPotassium: 1375mgFiber: 7gSugar: 13gVitamin A: 293IUVitamin C: 13mgCalcium: 97mgIron: 6mg
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