Tag Archives: Panko

Herb Crusted Sweet Potato Bites

Herb Crusted Sweet Potato Bites

(adapted from How Sweet It Is)

serves about 8

4 sweet potatoes, peeled and sliced into uniform rounds

1 1/2 tablespoons olive oil

1/2 cup panko bread crumbs*

2 tablespoons chopped fresh basil*

2 tablespoons chopped fresh parsley*

1 teaspoon fresh thyme*

2 garlic cloves, minced or pressed*

2 teaspoons finely grated parmesan cheese*

1/4 teaspoon pepper

Pinch of salt

Preheat oven to 425 degrees F. Place a nonstick wire rack on a baking sheet.

In a small bowl, combine panko, parsley, basil, thyme, parmesan, salt, pepper and garlic. Mix up with your hands to get everything combined.

If you like, peel the sweet potatoes (or not) and slice into rounds about 1/4 of an inch thick. Place in a larger bowl and drizzle with olive oil, then flip around your hands to make sure each piece is coated. Add in panko and herbs, tossing again with your hands and pressing lightly to adhere. Some will stick – some will not. Place potato rounds on the wire rack, and then sprinkle the remaining panko and herbs over the potatoes.

Bake for 25-28 minutes, or until crust is golden and sweet potatoes are soft. After making and serving the potatoes bites, I found that some thicker slices were a bit harder or still had a crunch to them (meaning they were not cooked all the way through). Though I did no try doing this, I think baking the slices of sweet potato for a few minutes before adding the herb and panko mixture would make them perfect. I recommend baking them before adding the mixture because the breadcrumbs crisp up just right in the normal baking time (and you don’t want them burned!).

*In regards to the amount of herbs and bread crumbs for the mixture: You can really play with the amount you use. I followed the recipe as a guideline, but because I was making for a larger crowed I added more as I went based on how much I wanted the sweet potato slices covered.


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Chicken Parmesan

Chicken Parmesan

Ingredients

·          4 slices whole-wheat bread (1-ounce each)

·         1 teaspoon dried oregano

·         1/2 teaspoon garlic powder

·         4 teaspoons paprika

·         1/2 teaspoon salt

·         1/2 teaspoon black pepper

·         2 egg whites

·         1/2 cup skim milk

·         1/2 cup all-purpose flour

·         4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness

·         Olive oil cooking spray

·         1 jar good-quality marinara sauce (about 3 1/2 cups)

·         3/4 cup (3 ounces) shredded part-skim mozzarella cheese

·         2 tablespoons (1/2-ounce) shredded Parmesan

Directions

Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

This recipe was WONDERFUL! I honestly think this is one of the most delicious dinners I have ever made! It was simple and so rewarding. To make things simpler, rather than making my own bread crumbs I bought Italian style Panko bread crumbs. Though they are seasoned I still added the seasoning from the recipe. A tip for breading the chicken: use one hand as a wet hand, and the other as a dry hand. This means only touch the egg with one and the flour and bread crumbs with the other. Also, I did not add milk to the egg mixture. Lastly, I used 2 cups of shredded mozzarella rather than the amount in the recipe. Highly recommended, this is a must-make recipe!

Recipe found at: http://www.foodnetwork.com/recipes/ellie-krieger/chicken-parmesan-recipe/index.html

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