The other day I made grilled eggplant with tomatoes, mozzarella, parsley, sun dried tomatoes, and homemade crispy panko chicken breast. I didn't know if my husband would like this because he's a typical meat guy (beef & pork). He told me this dish was delicious. The whole family loved my crispy panko chicken breast. I usually make this during the summer for grilling. I really like using panko bread crumbs than ordinary bread crumbs. I was a bit shocked to see my kids eating the eggplant and tomatoes because they don't like to eat their veggies.
Crispy Panko Chicken Breast
2 lbs chicken breast, (pounded all chicken breasts with a meat pounder)
1/2 cup mayonnaise
1 tablespoon chili powder
1/2 to 1 tablespoon cayenne pepper
1/2 to 1 tablespoon paprika
1/2 tablespoon garlic power
1/2 tablespoon onion powder
1 tablespoon seasoning salt
2 tablespoons seasoning sauce or Worcestershire sauce
salt and pepper
2 cups of panko bread crumbs
1/2 cup shredded Parmesan cheese
olive oil for brushing
In a large mixing bowl combine mayonnaise, dried seasoning, and Worcestershire sauce, then add in chicken breasts, mix well to coat each side, and seasoned with salt and pepper. Cover and refrigerate for 4 hours or overnight.
After being in the fridge for hours. In a shallow dish combine panko bread crumbs and grated Parmesan cheese, mix well, then add chicken breast coat on each side.
Heat up a grilled pan on medium to high heat. Brush olive oil in the grill grates. Grill chicken breast for 20 minutes, turning once, until golden brown and cooked through. Serve with whatever side dish you like.
Grilled Eggplant with tomatoes, and mozzarella
1 large eggplant, sliced into 1/2 inch thick rounds
4 large tomatoes, sliced thin 1/4 inch thick rounds
extra virgin olive oil
about 1lb mozzarella cheese, sliced thin
grated Parmesan cheese
2 garlic cloves, minced
1/2 cup sun dried tomatoes, chopped
1/2 cup tomato sauce (prego sauce)
2 tablespoons fresh chopped parsley (extra for topping)
salt and freshly ground black pepper
On a lined paper towel, lay slices of eggplant and lightly seasoned with salt and leave for half hour, to let the liquid out of the eggplant.
Then brush extra virgin olive oil on top of each slices of eggplant. Brush extra virgin olive oil on the grill pan and grill each eggplant slices for 4 minutes on each side.
In a blender, blend minced garlic, sun dried tomatoes, tomato sauce, and parsley.
Preheat oven 420F
Lightly oiled baking pan and arrange 6 eggplants round, side by side. Then spread tomato sauce on top of each slices of eggplants. Then add slices of mozzarella cheese on top, then top each with slices tomatoes, and top another layer of eggplant, tomato sauce, mozzarella slices. Bake in the oven 420F for 12 minutes.
Remove from oven sprinkled each top with fresh chopped parsley and grated Parmesan and serve with crispy panko chicken breasts.