Dinner Tonight: Panko and Romano Chicken with Red Cabbage

I’ll start off with the red cabbage. Keyron did the majority of cooking on that, I just cut the stuff up. Fried up a few strips of cut up bacon in the pan over high heat, then add sliced onions and then the red cabbage. Sautee it until everything is well coated with the bacon fat. If you’d like you pour in a half cup of red wine too. Then cover it, reduce the heat a bit and let it steam in all that goodness for about 15 to 20 minutes.

The chicken – started with 2lb of chicken breast. Cut them into 3 to 4 oz. portions and seasoned with salt, pepper and parika. Then into a half stick of melted butter and finally into some panko with romano and chopped parsley.

I love the panko – it’s a Japanese version of breadcrumbs. And it crisps up really nicely in an oven. I cooked the chicken for about 30 minutes at 350F, turning them over about half way through.

A simple dinner – but delicious!

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