Now that the weather is starting to cool down and the grills are getting put into storage, it's time to start looking for new ways to reinvent everyone's go to dinner: chicken. It's definitely one of the healthiest, cheapest, fastest and most versatile cuts of meat to prepare, but it also tends to be boring if it isn't prepared well. I've been making this panko parmesan crusted chicken since last winter, and I still don't get sick of it! Tender boneless, skinless chicken breasts coated in a flavorful panko and parmesan spice mixture, then sauteed until golden brown on the cooktop and finished in the oven to give it an added crunch...so perfect. And still versatile. I've served this chicken over a mixed green salad with apples and walnuts, with some pasta sauce and mozzarella cheese on top for an awesome chicken parmesan, and I've even coated it in buffalo sauce to make buffalo chicken sandwiches. This past weekend, I served the panko parmesan chicken with sweet potatoes and a side salad with freshly toasted walnuts. It just never gets old!
