Panko Crusted Chicken

Jennifer - posted on 04/19/2012 ( no moms have responded yet )

Serves 4 takes about an hour, with cooking and plating.



BBQ Shake N' Bake

Panko Crumbs

Garlic Powder

Onion Powder

Lawerys Seasoning Salt (or your favorite brand of seasoning salts)

Pepper

Minute Rice

Asparagus

Whole Halved Cling Peaches (canned, jarred, or fresh, which ever you choose)

Four

Butter

Salt

Foil

4 medium Skinless Boneless Chicken Breasts

2 Cups Beef Stock

1 Cup white wine

1 cup red wine



Here is how it's done!

First and foremost, is your chicken thawed? If not, start thawing it out now, you can either (a) run it under cold water (not warm or hot because it will cook the chicken and lock in germs and/or diseases!) (b) use the microwave. up to you.

Set your oven to 400 F

Pull out your foil and lay out sheets that look big enough to make a pouch over your chicken.

Wash your Asparagus, make sure there is no dirt! Cut them so when in center of your foil, there is an inch of foil left on top and bottom.

Place your Asparagus on a chopping board, and sprinkle with Garlic Powder, Onion Powder, Seasoning Salt, and Pepper. Roll them around so they collect all the seasonings. Now place them in the center of your foil sheet.

Get a large zip lock bag, or use the one in the shake n bake kit. Add about 1 cup Panko crumbs, 1/2 packet of BBQ flavoring, 2 tbsp garlic powder, 1 tbsp onion powder, 2 tsp seasoning salt, 2 tsp pepper.

Place the chicken, one piece at a time, in side the bag, hold tight and shake. take out the chicken and place ontop of your asparagus. repeat 3 more times

Fold the foil over so the sides meet in the middle, roll the foil down and then roll the sides up to make a pouch.

Place chicken on a baking sheet and place in the oven. Set timer for 30 mins.

Take your 2 cups of wine and 2 cups of beef stock in to a pan and simmer until liquid becomes about half. ( you should have about 2 cups left)

In a seperate pan, take 4 tbsp butter and melt it slowly. Add 4 tbsp flour and stir until combined. your going to want a blonde roux so dont cook it for too long, it should stay yellow.

Add your wine reduction, 1 tsp pepper, 1 tsp onion powder, and 1 tsp garlic powder and stir all together until it looks almost like a gravy.

Open your can of Whole Halved Cling Peaches. Slice them so they look like wedges. Try to get even pieces.

Make your rice. You'll need 4 servings. 2 cups rice 2 cups water, microwave 5 mins. Do NOT add butter or salt.



Presentation

Place about 1/2 cup rice in the center of the plate and mush it down a little.

Place a good amount of sauce on the rice. spread it around so there is an even layer on top of the rice.

Open your pouches and use a spatula to go under the asparagus and lift it and place it on top of the rice and sauce.

Take 6 slices of peach for each plate and arrange them three on the left side three on the right.

Enjoy.