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Yes, I was having a good laugh as I thumbed through the pithy, know-it-all entries in The Food Snob’s Dictionary (Broadway), by David Kamp and Marion Rosenfeld, when I came across this illuminating entry for panko:
“Shardy, flaky Japanese bread crumbs, used traditionally for fried foods like tempura and, less traditionally, for non-Japanese dishes prepared by chefs smitten with the crumbs’ airy, Rice Krispies-like crunch.”
Oh, but that’s the part you probably already knew.
Somewhat more disconcerting was this little gem: “Left undiscussed in most Snob exaltations of panko is that its crisp-keeping and non-sogging qualities come from the trans-fat laden partially hydrogenated oils usually used in making the crumbs.”
Egads! Apparently you should also read the nutrition labels.
Luckily you don’t need to be a food snob to enjoy The Star’s Panko Chicken With Tomato, Basil and Goat Cheese Relish — made with trans-fat-free panko, of course.
Perfect for company, this elegant dish is garnished with goat cheese. Rich and creamy, it is often lower in butter fat than cheeses made with cow’s milk. Once an ingredient found only in fancy restaurants, in recent years goat cheese has become widely available in supermarkets.
For color, add a few “grape” tomatoes. Not familiar with them? As it turns out, they are actually baby Romas and a whole lot sweeter.
Finish the dish with fresh — not dried — basil. Why? Basil is loaded with antioxidants that can keep all that free radical riffraff at bay.
•Shopping tip: Look for trans-fat-free panko at Whole Foods.
•Pump it up: For added nutrition, look for Ian’s Whole Wheat Panko.
Makes 4 servings
4 teaspoons olive oil, divided
4 boneless, skinless chicken breast halves (about 4 ounces each)
2/3 cup low-fat buttermilk
1 cup panko crumbs
3 cloves garlic, minced
3 tablespoons dry white wine
1 1/2 cups grape tomatoes, cut in half
1/4 cup fresh basil leaves, minced
2 tablespoons goat cheese
Place chicken breasts between plastic wrap and pound until even and thin. Spray a large nonstick skillet with cooking spray. Add 2 teaspoons olive oil to skillet and heat over medium.
Pour buttermilk into a shallow dish or pie pan. Put the panko crumbs in a shallow dish or pie pan. Dip chicken in buttermilk to coat well, then place each piece in panko crumbs and turn to coat evenly. Place coated chicken in hot skillet and cook 2 to 3 minutes on each side or until meat thermometer inserted in center registers 170 degrees and each piece is brown and crisp. As pieces are done, transfer to an oven-safe platter and keep warm in a 250-degree oven.
Place the remaining 2 teaspoons olive oil in a medium nonstick skillet and heat over medium-low heat. Add garlic and cook, stirring frequently, 5 to 6 minutes, until garlic is tender and light brown. (Do not cook until garlic turns crisp.) Add wine; increase the heat to medium-high and simmer until the wine is reduced and the pan is almost dry.
Stir in tomatoes and cook until hot through, 2 to 3 minutes. Just before serving, stir basil into tomato mixture. To serve, divide the tomato relish among the 4 chicken breast halves. Sprinkle goat cheese evenly on top of relish.
Per serving: 275 calories (28 percent from fat), 8 grams total fat (2 grams saturated), 71 milligrams cholesterol, 16 grams carbohydrates, 31 grams protein, 177 milligrams sodium, 1 gram dietary fiber.
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