Once again, I must apologize for my extended absence. I will try not to make a habit of this!
This time, it's partially due to the fact that I was partying it up in New Orleans for the long weekend. It was my first time there, and my trip pretty much consisted of eating (and drinking) EVERYTHING: beignets, red beans and rice, barbecued shrimp, gumbo, po' boys, cochon de lait, pralines, fried catfish, shrimp and grits, smothered okra, etc. etc. WHO DAT!!
I have a backlog of recipes from my last couple weeks in Durham, and today's selection was inspired by my time in New Orleans: good Southern food and breasts.
(Chicken breasts, of course.)
- 1 boneless, skinless chicken breast
- 1 tbsp. lite mayonnaise
- 1/4 cup seasoned breadcrumbs
- 1/3 cup panko breadcrumbs. These are Japanese breadcrumbs easily available in any grocery store. They add incredible texture to your coating!
What? Just four ingredients? YES! This makes for crispy, tasty chicken that is infinitely healthier and easier to make than the deep fried stuff.
Preheat the oven to 350 degrees. Whisk together your mayonnaise with a little bit of water on a plate to thin it out.
Mix together your panko and seasoned breadcrumbs in a separate plate.
Coat your chicken breast in the mayonnaise and then dredge it in the breadcrumbs, pressing them so they stick to the chicken and coat it completely.
Put the chicken on a small rack if you have one (to promote crisping on all sides). I just stole the rack from my toaster oven. If you don't have one, though, no sweat; just use a baking sheet covered in foil.
Pop the chicken into the oven for 20 minutes, and then crank it up to 400 degrees for another 10 minutes or so to help brown the outside. These times are approximate depending on the size of the breast.
Serve up your chicken with some mashed potatoes or any other yummy side of your choosing. The chicken should be moist and delicious on the inside and nice and crispy on the outside. Enjoy!