We made @CoffeeandChampagne's Panko Crusted Chicken with Land O Lakes® Deli American Open-Faced Sandwich at FeedfeedBrooklyn last week & topped it with herbs & roasted grapes - all we can say is #yum!
Recipe by @CoffeeandChampagne | Photo by @thefeedfeed
- 2 chicken breasts (about 10 oz. total)
- 1 large egg
- 1 1/ 2 cups panko breadcrumbs
- 3 tablespoons fresh rosemary, roughly chopped, divided
- 3 tablespoons fresh thyme leaves, roughly chopped, divided
- Vegetable Oil, as needed
- 2 slices multigrain bread
- 1 tablespoon unsalted butter
- 4-6 slices Land O Lakes® Deli American
- 10 red seedless grapes, halved (use fresh or roasted)
- Salt and pepper, to taste
Add one inch of vegetable oil to 8-qt pot. Attach your thermometer to the side of the pan so that the tip sits in the oil. Bring to 375ºF.
Season chicken with salt and pepper. Set aside. Beat egg in a medium mixing bowl. Set aside.
Combine panko, 2 tablespoons of chopped rosemary, and 2 tablespoons of thyme leaves in large mixing bowl. Set aside
Dredge chicken in beaten egg, then panko mixture, and arrange on an empty plate. Using tongs, place your chicken into oil. Let it cook untouched for 10 minutes. Flip and let cook until chicken is fully cooked at an internal temperature of 165º F, about 10 more minutes. (Check with a thermometer)
Using tongs, transfer fried chicken onto paper towel-lined plate. Transfer chicken to a cutting board and slice.
Over medium-high heat, melt butter in a large sauté pan. Place bread in pan until lightly toasted, about 3 minutes per side. Turn off heat. Place two to three slices of Land O Lakes® Deli American over each slice of your toasted bread and cover your pan with its lid until Deli American has melted (about 10 seconds). Transfer bread slices onto a plate and top with fried chicken, grape halves (fresh or roasted), remaining rosemary and remaining thyme.