Crispy Baked Panko Chicken

Well, friends, here it is, my first cooking show webisode. Crispy Baked Panko Chicken. Mmmm. As I say in the video, this is one of my favorite recipes, not only to make, but for everyone I cook for. It’s the kind of recipe that people get addicted to. Seriously. Before I filmed this back in November, I had the producer and director over for a demo meal and this chicken is what I fed to them (along with a couple other things). A few days later I get a call from the producer. I answer the phone and she says: “DAVE. I can’t stop thinking about that f*****g chicken!” I’m telling you, it’s the real deal.

As promised, here’s the recipe:
Crispy Baked Panko Chicken (Recipe PDF)

A few small notes from my video. First, since our budget was so low I used the aluminum pans I had sitting in my cabinet that I bought for Thanksgiving to mariante the chicken. It definitely works, but if you have a heavy duty plastic container with a lid, that will work even better and in fact is probably way easier to handle. Also, you should plan on 50-55 minutes for the chicken, not 45. This is all reflected in the recipe PDF.

Now you may be asking why I decided to make this.¬†Well, first and foremost: because I wanted to. I found myself watching Food Network saying “I could totally do this”. Rather than just sitting around hoping Food Network would suddenly call me, I decided I needed to take action. Through friends of friends I found a producer/director team that was making cooking shows, so I pitched my idea and they went for it. We actually made a handful of episodes, so depending on how this one is received, I may be releasing more in the near future. It’s by no means a perfect product, but I think it’s a damn good start. Fingers crossed a big production company will take notice and scoop me up. Or perhaps just a nice tall man….

With that, hope you enjoy both the recipe and the video. Feedback is definitely welcome. Happy Friday!!

Exciting News

Hello friends! Happy Wednesday. I hope you’ll forgive my absence for the past few days. I’ve been working on a very exciting project. In November I filmed a cooking show in my apartment, starring me. It’s something I’ve always wanted to do. I mean, come on, would I not be fantastic on TV? I managed to find a director/producer team that was supported my idea, so they made it happen. Since then I’ve been working on getting a webisode edited and ready and finally, it is done. This Friday I’ll be launching my first video on YouTube. I’ll be making a killer chicken recipe. I’ll be embedding the video from youtube right into my blog so you’ll be able watch here, see my commentary, and download the recipe, as always. I’m excited to share it with everyone!

Really this is a beginning for me. The goal is to get something out there, see how people react, and hopefully (fingers crossed) someone will want to take it to the next level.

For now, I appreciate your readership and your support. Regular food posts will resume later today, with the big one posting on Friday morning. Stay tuned!

Melt-In-Your-Mouth Lemon Chicken

As I was once again wandering through Trader Joe’s yesterday I remembered that I had a box of chicken stock sitting in my fridge. What to do with it… For some reason the first thing that popped into my mind was chicken piccata, which is really what this recipe post is. Honestly I’m just not a fan of fancy/traditional names for dishes. I feel like proper names can be off putting. Chicken piccata? Eff you. Melt-in-your-mouth lemon chicken? Sign me up. And come on, this dish really is just chicken breast cooked in a lemon sauce until it’s fall-apart-moist. What could be wrong with that?

This is actually one of the only times I use boneless skinless chicken breast. Yeah they’re supposedly “healthy”, but they’re also flavorless and all-too-easy to overcook, not to mention WAY overpriced. I always go for the fattier and more flavorful (and way cheaper) thighs. But this is a recipe that allows the liquids to absorb into the chicken, which is exactly what a well-cooked chicken breast needs. The sauce is super lemony, but not in an obnoxious way. Cooking the chicken with a thin layer of flour leaves you with a thick, rich sauce that you can drizzle over rice. I even tossed the sauce with the broccoli you see in the picture. Perfect. And in terms of budget, I already had the stock, butter, capers, and parsley. All I purchased was a pack of chicken breasts for $5.50 (a bargain – I really had to look) and two lemons for like 40 cents. Streamlining classic dishes, keeping it classy and budget friendly – that’s how the starving artist rolls.

Melt-in-your-mouth Lemon Chicken (Recipe PDF)