Crispy Baked Chicken with Citrus Teriyaki
I'm thinking this dish may make it into Eric's rotation. It was relatively simple and delicious. The panko was light and crispy and the garlic powder added a nice flavor. The teriyaki was flavorful, but not to sweet.
Ingredients
For the sauce:
3 tbsp. soy sauce
3 tbsp. freshly squeezed orange juice
3 tbsp. sake
3 tbsp. sugar
3 tbsp. mirin
For the chicken:
½ cup all-purpose flour
½ tsp. garlic powder
2 tsp. salt
½ tsp. pepper
2 large eggs (I just eyeballed some egg beaters)
1½ cups panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Nonstick cooking spray
Directions
To make the sauce, combine the soy sauce, orange juice, sake, sugar and mirin in a small saucepan. Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened. Remove from the heat and set aside.
Preheat the oven to 475˚ F. In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper. In a second bowl, lightly beat the eggs together (or use egg beaters). Place the panko in a third shallow bowl or pie plate. Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.
The directions said to butterfly the chicken breasts into halves. I don't really know what that means, so I just cut them into strips. Lightly season both sides of the chicken pieces with salt and pepper. Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides. Shake lightly to remove any excess. Then dip into the eggs and shake gently to remove any excess. Finally place in the panko, turning to coat well. Transfer to the prepared wire rack. Repeat with the remaining chicken pieces. Once all the chicken pieces are in place, spray lightly with cooking spray.
Bake for 15 minutes, until the chicken is cooked through and the bread crumbs are golden. Let rest a few minutes before slicing and serving. Serve with the teriyaki dipping sauce on the side.
Mini Caprese Salad
I'm obsessed with tomatoes this summer, and especially with caprese salad. I could eat it every day. The ingredients I used for this couldn't have been any better or fresher. Tomatoes fresh from JT's garden and the farmers market (mine isn't producing enough yet), Mozzarella from a local farmer at the farmers market and basil from my garden. The Balsamic Vinegar is just a normal vinegar from the grocery store. I would love some really good balsamic.
Ingredients
Cherry Tomatoes. I used a mix of cherry black krim, sun sugar and yellow pear.
Fresh Buffalo Mozzarella
Fresh Basil leaves
Balsamic Vinegar
Directions
Slice the tomatoes in half and the mozzarella into small pieces. Cut the basil leaves into strips. Put ingredients into a medium sized bowl and gently toss with balsamic vinegar.
3 comments:
Trying this tonight. Looks yummy and I am so looking forward to the Caprese Salad! Love to try new recipes. So keep them coming!! :)
By the way...butterflying simply means....Butterflying is a cutting technique used by butchers to transform a thick, compact piece of meat into a thinner, larger one. The piece of meat to be cut is laid out flat on a cutting board and cut in half parallel to the board from one side almost all the way to the other. A small "hinge" is left at the one side, which is used to fold the meat out like a book. The resemblance of this unfolding motion to the wings of a butterfly is what gives this cut its name. This technique is often used as an alternative to, or in conjunction with, pounding out the meat with a meat mallet to make it thinner.
Thanks Aunt Carol. I'ts always nice to know what the heck the recipe is talking about and I guess I was too lazy to google! Thanks for checking the blog. I'll keep scoping out new recipes!
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