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Friday, March 7, 2014

Panko Chicken with Bok Choy & Tomatoes

Crispy chicken and fresh, crunchy veggies.... who would think that eating healthy could be this good? Ok... ok... Yes, I know Panko is bread crumbs, but.... I'm allowing this simple carb every once in a while for two reasons: One... the amount used on two thighs is not very much, and two... well, sometimes ya just gotta live a little :-) 


· 3-4 lbs chicken thighs
· 2 eggs
· 2-3 cups Panko
· 1 tbsp Montreal Steak seasoning
· 1 head bok choy
· 2 tomatoes
· 1/4 cup olive oil
· 1/2 cup water
· cooking spray


The Chicken:

Spray a baking dish with cooking spray and set your oven to 380 degrees. Skin and debone the chicken thighs, removing as much of the fat as possible. Pour Panko in a bowl and mix in Montreal Steak seasoning. Crack and beat the eggs in a second bowl. Dip the chicken in the egg, coat in Panko and place in baking dish. Once the oven is at 380, put in the chicken and set timer for 40 minutes.

The Veggies:

Cut off the bottom inch of the bok choy and discard. Wash and cut up the stalks and leaves to bite size pieces. Place in a pot with oil and water and simmer until just cooked, but still crunchy, and season with a bit of salt & pepper to taste. Cut up tomatoes, blend with bok choy and simmer another 1-2 minutes just to get the tomatoes warm.

Check on the chicken thighs after 30 minutes. Depending on your oven they may very well be done already. Golden brown Panko is your indicator here .

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