Panko Chicken

Prep Time 10

Cook Time 25

Servings 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