RECIPE # 4364 - PANKO PARMESAN CHICKEN, Thursday, September 3, 2009 - | Nashville News, Weather & Sports

RECIPE # 4364 - PANKO PARMESAN CHICKEN, Thursday, September 3, 2009



Panko-Parmesan Chicken

Prep: 10 minutes

Cook: 14 minutes

Yield: 4 servings


1/2 cup panko bread crumbs (Japanese breadcrumbs)

1/2 cup shaved or freshly grated Parmesan

3/4 teaspoon lemon pepper

1/4 teaspoon paprika

1/4 cup olive oil

1-1/2 pounds chicken cutlets or chicken breast tenders (about 12 tenders)

Cooking spray


1. Preheat oven to 400°.

2. Combine panko, Parmesan, lemon pepper and paprika in a shallow dish. Drizzle olive oil on chicken breasts.

3. Dredge chicken in panko mixture, pressing firmly to coat. Place chicken on a lightly greased baking sheet.

4. Bake at 400° for 14 to 16 minutes or until chicken is lightly browned and crispy.


Gluten -Free Peanut Butter-Chocolate Chip Cookies

Prep: 10 minutes

Cook: 12 minutes

Yield: 2 dozen


1 cup creamy peanut butter or almond butter

3/4 cup sugar

1 large egg

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate morsels

Parchment paper


1. Preheat oven to 350F. Stir together first 5 ingredients in medium bowl until blended. Stir in chocolate morsels.

2. Drop dough by round tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

3. Bake at 350 for 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to a wire rack and cool 15 minutes


Low-Fat Spinach Artichoke Dip

Prep: 10 minutes

Cook: 35 minutes

Yield: 12 servings


1 (14-ounce) can quartered artichoke hearts, drained

1 (10-ounce) package frozen chopped spinach, defrosted, excess liquid squeezed out

1 medium onion, finely chopped (about 1 1/2 cups)

2 cloves garlic

1/2 cup reduced-fat sour cream

2 tablespoons reduced-fat mayonnaise

1/2 cup (about 4 ounces) reduced-fat cream cheese

3/4 cup shredded mozzarella cheese

1/4 teaspoon fresh ground black pepper

Pita wedges or crackers


1. Preheat oven to 350F.

2. Combine the artichoke hearts, spinach and next 7 ingredients in a large mixing bowl. Spread into an 11- 7-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. 3. Bake for 25 to 30 minutes or until heated through. Serve with pita wedges or crackers.


Easy Salad with Strawberries, Mandarin Oranges and Pecans

Prep: 20 minutes

Yield: 4 servings


1/4 cup olive oil

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard

Sea salt and pepper

8 cups mixed greens

1 cup strawberries, sliced

1 (15-ounce) mandarin oranges, drained

1/4 cup thinly sliced red onions

1/2 cup toasted pecans

1/2 cup crumbled blue cheese (optional)


1. In a small bowl, whisk together olive oil, balsamic vinegar and mustard. Add salt and pepper to taste.

2. Combine salad greens and next 4 ingredients in a large serving bowl. Toss with dressing and top with blue cheese, if desired.

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