Parmigiano Herb Encrusted Chicken. This is my version of Italian Fried Chicken.
Well I am a Southern girl after all & do love fried chicken so I thought this would be a good marriage of the two! I’ve been crazy for Panko lately & just love the texture & crunch that it gives, all the while being light & airy! Crazy I know, but true. These cook oh so quickly too because of the thinness of the chicken, so keep an eye on them.
I think there is something truly therapeutic about pounding things with a mallet & do it every time I can. Use your judgment with the amount of cheese and panko you’d like to add. I prepared these with Peperonata the other evening and just loved the flavors together! Want another great way to make this? Try making Parmigiano Panko Chicken and Honey Biscuits! Baci! Parmigiano Panko Herb Encrusted Chicken Breasts What You Will Need: 4-6 chicken breasts (enough for your family) olive oil panko flakes – enough for breading 1 1/2 cups Parmigiano Reggiano – grated 2 tablespoons dried basil salt/pepper What To Do: General Tso’s Chicken. This recipe for General Tso's chicken has been the most popular on this site since I first posted it in 2009.
Month after month it continues to be the most viewed and searched for recipe here. I love that so many of you, presumably, have visited on a mission to replicate this tasty dish from a favorite take-out. Over the past few months, I've been testing and retesting this recipe for my cookbook, and want to share a new revised version. I've loved all your feedback and incorporated some changes that'll make this General Tso's even better. The sauce, for example, has a couple of new ingredients to round out the tomato base. The biggest improvement is in the frying process. (Update: If you've enjoyed this General Tso's Chicken recipe, check out many more Chinese restaurant favorites in my new cookbook The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home.)
Almost nobody in Hunan has ever heard of General Tso's Chicken, the most famous Hunan dish in America. Honey Sesame Chicken. Somehow I have gotten on this Asian kick lately and I'm loving every bit of it.
I am finding out just how easy making these meals are and they all are so yummy! I'm also pretty darn proud of myself for totally keeping to my meal plan this week. I chose dishes to make and didn't really specify a day but the night before I needed to make dinner I would choose which one to make. It worked pretty good for me that way! I came across the blog My Kitchen Snippets quite some time ago. Grumpy enjoyed this meal very much. Kaytucky Chicken. I have a really fun recipe for you!
And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a little Green Peppercorn Sauce, but that’s mainly because I’m seriously addicted to how the sauce tastes on potatoes. This was absolutely delicious!
Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. Until I ended up with puff pastry looking like this. Kay’s Recipe Card.