I can’t believe it’s been almost two weeks since I last posted! I have a good excuse though — this past week was spring break. My boyfriend and I went on a road trip to Nashville, Tennessee. It was a ton of fun! We stayed at the Opryland Hotel, which if you’ve never heard of it, is this absolutely HUGE hotel that’s made to look like a rainforest. There are real, living tropical flowers and trees all over, and the entire place is kept at relatively warm and humid to emulate the rainforest. There were about 7 different restaurants and 3 or 4 bars in the hotel alone, a ton of interesting shops and even a nightclub!
It was a pretty long drive from here to Nashville (about 8 hours), but we managed it quite well! On the way back we stopped in Kentucky to visit my aunt and uncle, who have a gorgeous house out in the country, complete with two of the most adorable dogs ever.
But now I’m back to the real world of school and studying. I love traveling, but it is kind of nice to be home.
This is a dish that I adapted from a Cooking Light recipe in their October 2008 issue. It was originally for pork chops, but I’m not a huge fan of pork…in the chop form, at least. I’ve tried it both with pork chops and chicken, and I definitely prefer it with chicken. I thought the combination of seasonings in the flour coating sounded a little strange at first, but it really works. And the sauce is fantastic. I could put it on just about everything. It’s creamy, it’s tangy and it has just the right of onion flavor. I’ve used both chives and green onions in the sauce, and I didn’t really notice any change in taste.
Panko bread crumbs are from Japan and they’re a lot chunkier than regular bread crumbs. They make a fantastic coating on meat because they’re very crispy. I usually find panko in the Japanese section of the international aisle of my grocery store, but they might also be near the regular bread crumbs.
Panko Crusted Chicken with Sour Cream Chive Sauce
Adapted from: Cooking Light
Makes: 2 chicken breasts, and about 1/2 c. sauce
1/4 c. flour
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
dash cayenne pepper (to taste)
1/2 tsp. salt
1/2 tsp. pepper
1 egg white
1 tbsp. soy sauce
1 c. panko bread crumbs
2 boneless, skinless chicken breasts
2-3 tbsp. olive oil
4 tbsp. sour cream
1 tbsp. mayonnaise
2 tsp. red wine vinegar
2-3 tbsp. chives, finely chopped
1-3 tbsp. milk
salt and pepper to taste
1) In a medium sized bowl, combine the flour, chili powder, garlic powder, onion powder, cayenne, salt and pepper.
2) In another medium sized bowl, beat the egg white and soy sauce.
3) Place the panko in a third medium sized bowl (I used cereal bowls for this, but you can also use plates if that’s what you’ve got laying around)
4) Heat the olive oil over medium heat in a frying pan.
5) Dredge the chicken breasts first in the flour mixture, then the egg white mixture, then cover with panko. Press the panko into the chicken to make sure it’s nicely coated.
6) Once the oil is hot, add the chicken and cook about 2 minutes on each side, until well browned. If the chicken is not cooked through, transfer to a greased cookie sheet and bake at 350 degrees for 10-15 minutes, until fully cooked.
7) For the sauce, combine the sour cream, mayonnaise, red wine vinegar and chives. Add enough milk to reach the desired consistency (I liked mine kind of thick, so I only added 1 tbsp. If you want it to be more saucy, add more milk.) Add salt and pepper to taste.