TASTY BREADED CHICKEN?

Sorry to throw you under the bus again Jill, but after hearing about your breaded chicken, I wanted to post an easy way to make it tasty without storebought sauces.

Panko is so cool for breading.  It makes a great crunch.  It really rocks on chicken.

I was not hungry at all tonight after shopping and a big lunch with mom and sis-in-law.

I made this for my husband and son.  30 minutes is all it takes.

For 4 servings:

1 1/2 C plain panko bread crumbs
1 T finely grated Baita Friuli cheese (or Parmesano Reggiano if you can't find it)
1 T finely chopped fresh tarragon (or sage, oregano, basil)
1 t salt
1/2 t freshly ground pepper
1/2 t garlic powder
 2 big boneless, skinless chicken breasts, cut in half longways and pounded to 1/4 inch
1 large egg, lighlty beaten
1 C flour
3 T olive oil

Mix together bread crumbs, cheese, tarrragon or other herb, salt, pepper and garlic powder.

Heat oil over medium high heat in a large skillet.

Dredge chicken in flour, dip in the egg and then the bread crumbs.  Add to hot oil.  Cook about 3 minutes per side, until golden brown.

Serve with garlic mashed potatoes.

2 lbs red and yukon gold potatoes cut into 1/2 cubes
1/2 c scalded cream
2 large garlic cloves smashed with side of knife
5 T unsalted butter
salt and pepper

Boil potatoes with one clove of garlic smashed until tender.  Add the other smashed garlic to scalded cream.

Drain potatoes and put back in the pan.  Add butter and cream, salt and pepper.  Beat or smash until creamy.  Season with salt and pepper.