• If you're looking for a delicious baked chicken recipe, try Jennifer U's "Panko Crusted Chicken".


  • 4 medium skinless boneless chicken breasts
  • BBQ Shake N' Bake
  • 1 cup panko
  • 3 tsp garlic powder
  • 2 tbsp onion powder
  • Lawerys Seasoning Salt (or your favorite brand of seasoning salts)
  • 2 tsp pepper
  • Minute Rice
  • Whole Halved Cling Peaches (canned, jarred, or fresh, which ever you choose)
  • 4 tbsp flour
  • 4 tbsp butter
  • 1 tbsp salt
  • 2 cups beef stock
  • 1 cup white wine
  • 1 cup red wine
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 1 Hr 15 Min
CUISINE Japanese


  1. Thaw chicken and preheat oven to 400 F
  2. Pull out your foil and lay out sheets that look big enough to make a pouch over your chicken.
  3. 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.
  4. Place the chicken, one piece at a time, inside the bag, hold tight and shake. Take out the chicken and place on top of your foil. Repeat 3 more times.
  5. 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.
  6. Place chicken on a baking sheet and place in the oven. Set timer for 30 mins.
  7. 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)
  8. In a separate pan, take 4 tbsp butter and melt it slowly. Add 4 tbsp flour and stir until combined. It should remain yellow in color.
  9. 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.
  10. Open your can of Whole Halved Cling Peaches. Slice them so they look like wedges.
  11. Make your rice.
  12. Take 6 slices of peach for each plate and arrange them three on the left side three on the right.


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