Panko Crusted Chicken Breasts

Last night's dinner was soooo good.  I made my Salsa Verde earlier in the day and then for dinner I made Panko Crusted Chicken that we topped with the salsa.  On the side was some romaine, avocado, and colorful tomatoes topped with a little fresh lime juice.  A really satisfying dinner!

The recipe for my salsa has already been posted:  http://henshammock.blogspot.com/2011/03/salsa-verde.html

Panko Crusted Chicken
2 boneless chicken breast halves
1 egg
1 T. water
Salt and pepper
Little cumin, oregano, and coriander (or whatever spices you like)
Panko bread crumbs
1/2 lime

Put chicken breasts into a Ziploc bag and pound until even in thickness.  Pound them gently and only flatten the part that is thickest. 

In a shallow bowl, beat the egg, water, and spices.  I used cumin, oregano, and coriander because it went well with the salsa.  Feel free to use whatever spices you like best.

Put the Panko bread crumbs in a separate bowl.

Dip the chicken into the egg mixture and then the Panko mixture.  Saute in olive oil over medium high heat.  Cook until the chicken is a golden brown, about 4-5 minutes and then flip and cook another 2 or so minutes on the other side.

Transfer chicken to a foil-lined baking sheet and bake for about 12-15 minutes at 375 degrees.  Finish with a squeeze of lime over each breast.