Panko Crusted Chicken & Balsamic Brussels
This panko crusted chicken recipe is paired with goat cheese and topped with pan fried brussel sprouts for a crunch in every bite!
Ingredients
- 1 lb Chicken Breast
- 2 Eggs
- 2 tbsp All Purpose Flour
- 1 Cup Panko Breadcrumbs
- 1 tsp Salt
- 1 tsp Ground Pepper
- 1 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 1 lb Brussel Sprouts
- 1 tbsp Lemon Juice
- 1 tbsp Balsamic Glaze (reduction) Store bought or homemade
- 1 oz Goat Cheese
- 2 tbsp Olive Oil
Instructions
- Butterfly chicken breasts. Coat with all purpose flour.
- Whisk eggs. Coat chicken breasts in egg.
- In a shallow pan combine panko, salt, pepper, cumin, cayenne, garlic powder, onion powder, and dried thyme.
- Toss chicken breasts in panko mixture until coated well. Use your hands to pack the crumbs into the chicken.
- Add peanut or canola oil to a cast iron skillet. – About 1" up the pan. Heat to 350 degrees.
- Fry chicken breasts in cast iron skillet. Be careful to watch the temperature so the crust doesn't burn. Cook to an internal temperature of 165 degrees.
- Remove and drain on paper towel or a rack.
- Wash brussel sprouts. Cut the ends off, slice in half, and roughly chop.
- Heat skillet to medium-high heat. Add olive oil and chopped brussel sprouts to pan. Stir frequently to prevent leaves from burning. Add lemon juice. Season with salt and pepper to taste. Cook approximately 6-8 minutes.
- Layer panko chicken on a bed of rice or mashed potatoes. Top chicken with goat cheese. Add cooked brussel sprouts. Drizzle with balsamic reduction.