I actually made these panko-breaded chicken breasts for the kids because I was tired of the frozen kind. I used fresh organic, free-range, local chicken, panko, Parmesan cheese, pasteurized eggs and high quality oil. Neither boy touched them. Nate said they were brown.
So I reinvented them for night two of veggie/healthy/detox week. Reheated in a dry frying pan and topped with a simple, light tomato sauce (recipe below) and served with baked zucchini (375 for 20 minutes) and whole wheat shells (which when covered in Parmesan tasted kind of like pasta. I get why the kids don't eat the whole wheat pasta...but the chicken breasts? they were amazing. why do the kids hate everything I actually make from scratch. why? why?!
- 1 can tomato diced
- salt, balsamic, lemon juice, garlic.
Bring to a boil and reduce for 20-30 min