Dot Com Dinner Chef - Battle Chicken Breasts

Thrifty Foods was having a chicken sale so I decided to see what I could do with the meat that tastes like every other meat…

A couple nights ago, I came up with a Panko and Parmesan Crusted Baked Chicken breasts over seasoned and steamed Broco-Asparagus (I don’t remember what they are called. They look like both, but neither) and roasted red peppers. It was topped with a wasabi tomato sauce and finished off with fresh chopped cilantro leaves. The chicken was very tender on the inside, but the crusting was crispy. All this achieved without frying. It was definitely one of the tastier ways to make chicken.

The next night, I made use of the rest of the chicken breast and used the same homemade Panko and Parmesan crusting to create some of the best chicken fingers that I’d ever tasted. I dredged the chicken strips in flour, then coated them with some egg, and finally, crusted them with the panko and parmesan mixture. I fried these because I wanted them to be evenly crispy on both sides. They were very tender on the inside and the frying made them extra crispy on the outside. They were accompanied by some homemade yam fries and some field greens. The sauce was a mustard mayo concoction with a bit of salt and pepper and a squeeze of lemon juice.

Both dishes were easy to prepare and neither of them were pulled out of a box from Costco. It’s amazing what kind of stuff you can come up with if you make the effort and try a few new things with such a generic meat. I think tomorrow night, I’m going to see if the sale is still on and do something I haven’t done in ages: A full roasted chicken. I promise that bacon will somehow be incorporated into this dish