Posts Tagged ‘Panko’

Chicken Margaux

  • 2 pounds Chicken Breasts or Tenders
  • 1 jar Cookwell & Company Agave Dijon Sauce
  • 2 cups Panko Bread Crumbs
  • 1 cup grated Parmesan Cheese

Place Agave Dijon in shallow bowl.  Mix Panko and Parmesan together and place in another shallow bowl.

Dip Chicken into Agave Dijon to drench

then roll Chicken in Panko mixture to coat well

Place in baking dish that has been oiled with Olive Oil and bake at 350 degrees and Chicken is done and slightly browned.

Confetti Rice

  • 2 cups uncooked Rice
  • 1 small jar Adams Reserve Mirepoix
  • 1 carton Central Market Organics Chicken Broth

Place all ingredients in medium pot over high heat and bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid is absorbed.  Remove from heat and allow to sit, covered, for 5 minutes.  Fluff with fork.

Place rice on serving plates or platter and top with Chicken Margaux, garnish with parsley

  • King’s Hawaiian Buns
  • 1 – 15 ounce can Kidney Beans, drained
  • 1 – 15 ounce can Black Beans, drained
  • 3/4 cup Panko Bread Crumbs
  • 1 egg
  • 1/2 cup whole kernel Corn, drained
  • 1/2 jar Green Valley Ranch Fig and Sweet Onion Sauce

 

 

 

 

 

 

Combine beans in large bowl and mash with a fork,

Add Breadcrumbs, Corn, Egg and Sauce, mix to incorporate ingredients.

 

 

 

 

 

 

Form mixture into patties, place patties in hot olive oil over medium high heat and cook until brown and slightly crispy.

Serve with Texas on The Plate Chipotle Ketchup

  • 4 Chicken Breasts
  • 1 bottle Cookwell & Company Honey and Lime Vinaigrette
  • 1 cup Panko Breadcrumbs
  • 1 cup Parmesan Cheese
  • 1 cup Mayonnaise
  • 1 cup Artichoke Royale or Artichoke Tamponade

 

 

 

 

 

 

Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.

 

 

 

 

 

 

Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 

 

 

 

 

 

 

Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.

 

 

 

 

 

 

Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.

 

 

 

 

 

 

Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.

This recipe uses Wild Caught Alaskan Cod. When using Wild Caught fish you get all the benefits of Omega 3s. Fish acquire Omega 3s by eating the algae in the water. Farm raised fish do not have this concentration of Omega 3s because they are fed grain pellets. Cod is a very light and flaky fish with a wonderful flavor. It is very light and not “fishy” and therefore is fun to cook because it will assume the flavors of the spices and condiments you use to prepare it.

We baked the cod using Panko bread crumbs to keep it good and healthy, while getting that good “crunch”.  If you will notice, no salt or pepper was used in the preparation, all flavors are from the natural spices and marinade.

  • Wild Caught Alaskan Cod Fillets

  • 1 jar Cookwell & Company Fin & Feather Citrus Marinade

  • Panko Bread Crumbs
  • Adam’s Reserve Classic Italian Bread Dipper Spices

Ratio:  2 cups bread crumbs to 4 heaping tablespoons Italian Spices

  1. Preheat oven to 400 degrees; in the meantime, marinade Cod in Fin & Feather Citrus Marinade for at least 20 minutes.  Mix Panko and Italian Spices together and then heavily coat all sides of Cod with the mixture.  This means just remove the cod from the marinade, do not wipe off any excess, use it to attract the bread crumb mixture and hold it in place.

2.  Line cookie sheet with parchment paper and place fish on paper,  generously drizzle Ottavio Olive Oil over the fish – this will help brown the bread crumbs and the wonderful Italian olive oil with add flavor and moistness.

3.  Place the pan on the center rack of the oven with a piece of foil loosely place over the fish.  Bake until internal temperature reaches 135 degrees, then remove foil and return pan to oven, continue to bake until internal temperature reaches 145 degrees and bread crumbs are nicely browned.

Now you will need one jar of Robert’s Reserve Roasted Red Pepper and Onion Dip – the PERFECT condiment for this dish!

4. Remove fish from oven and place on serving dish and dress with the Roasted Red Pepper and Onion Dip.  Yum – Yum  Enjoy!