This got made Thursday night and the leftovers were just as good Friday night. I was pleased. So was my wife.
Ingredients:
- Two chicken breasts.
- One bag shredded cheddar. I guess the one-pound bags?
- Lemon juice.
- Panko bread crumbs.
- Butter.
- Salt, pepper, and other spices to taste, but you need some chicken-friendly herbs in there. Thyme or sage or something.
Directions:
- Preheat oven to 350 degrees.
- Butter frying pan and saute chicken in it until all sides are white. You’re not cooking it through, just getting the outside done.
- Spritz some lemon juice onto the chicken.
- Liberally spice with spices and herbs.
- Take square ceramic cooking dish and spray or manually grease it.
- When chicken is white, dump it and the butter/grease/juice into the pan.
- Cover with shredded cheddar cheese.
- Dump panko bread crumbs in pan, then mix/knead them in until you have a nice covering of cheddar cheese with a bunch of panko mixed in (not the other way around). Add more salt and pepper.
- Bake for thirty minutes at 350 degrees, or until internal temperature of the chicken is 185 degrees. It’s still juicy at that temperature, and I like my chicken temperatures to have a margin.
- Eat.
Hmmm…I’ve got frozen chicken breasts in the fridge….I may give this a go in the near future.
Sounds pretty good! I’m going to bookmark this for future reference.
Meantime, I *had* some chicken breasts in the freezer. They are now in a pot pie that I whipped up for tonight’s dinner.
Mmm… chicken pot pie.
Not that I’m in a bad place: there’s some cheesy cabbage that my wife made as part of her weekly vegetable roast.