Basil Panko Chicken
My friends and family will tell you that I love to name things. In fact, I create names for just about everything. For example, when the kids are "fake sleeping" at midnight when I go to see why their bedroom lights are still on, I call that "fleeping." Or my famous Reuben sandwiches are called "Julubens" as a combination of Julie and Reuben. Sort of like "Brangelina" for the sandwich world.
Since I created this recipe tonight, I decided that I needed to name it. Wanting to be clever, I started to name this dish "Manko" because of the two main ingredients, mayonnaise and panko bread crumbs, but everyone thought I was saying Mango Chicken which is not even remotely the same. So, the name of this recipe is Basil Panko Chicken. Not very clever, but it is descriptive, nonetheless.
Here are these two "partners in taste" for tonight's recipe.


Basil Panko Chicken
1/2 cup mayonnaise
1 cup panko bread crumbs
4 boneless, skinless chicken breasts
Basil Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons dried basil
Preheat oven to 350 degrees. Rinse and pat dry chicken breasts. Cut each breast in half lengthwise. Place mayonnaise and bread crumbs in two separate dishes. Dredge chicken breast pieces in mayonnaise and then in the bread crumbs. Place side by side in a baking dish. Cover baking dish and bake for approximately 1 hour or until chicken is no longer pink on the inside when cut. About 10 minutes before chicken is finished baking, begin making basil sauce. Melt butter in a small saucepan over medium heat; stir in the flour. Add the milk and stir with a whisk until mixture is thick and bubbly. Add dried basil. Serve sauce over chicken.
Step 1: Cut chicken breasts. I made this picture rather small. Let's face it. No one really enjoys looking at or touching raw chicken! Now, go wash your hands! Seriously...

Step 2: Dredge the chicken pieces in the mayonnaise... .

...and then in the bread crumbs. This looks like camouflaged chicken. Can you see it in there?

After you dredge all the chicken pieces, put them in a baking dish and cover it tightly. Bake in the oven for about an hour.
Step 3: To make the sauce, first melt the butter and add the flour.

Step 4: Add the milk. You can stir it in with a spatula or you can use an immersion blender.

Step 5: Use a whisk to stir the sauce until it is thick and bubbly. I love this steamy photo of the sauce.

Step 6: Add the basil. You may want to add some salt at this point, too. I don't like a lot of salt in anything, much to the dismay of my salt-loving family, so I didn't add salt. They probably ran for the shaker when I wasn't looking. I thought it tasted great without salt. Taste and adjust for yourself.

Enjoy! I served my chicken with Parsley New Potatoes and Green Beans Amandine.

Since I created this recipe tonight, I decided that I needed to name it. Wanting to be clever, I started to name this dish "Manko" because of the two main ingredients, mayonnaise and panko bread crumbs, but everyone thought I was saying Mango Chicken which is not even remotely the same. So, the name of this recipe is Basil Panko Chicken. Not very clever, but it is descriptive, nonetheless.
Here are these two "partners in taste" for tonight's recipe.


Basil Panko Chicken
1/2 cup mayonnaise
1 cup panko bread crumbs
4 boneless, skinless chicken breasts
Basil Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 teaspoons dried basil
Preheat oven to 350 degrees. Rinse and pat dry chicken breasts. Cut each breast in half lengthwise. Place mayonnaise and bread crumbs in two separate dishes. Dredge chicken breast pieces in mayonnaise and then in the bread crumbs. Place side by side in a baking dish. Cover baking dish and bake for approximately 1 hour or until chicken is no longer pink on the inside when cut. About 10 minutes before chicken is finished baking, begin making basil sauce. Melt butter in a small saucepan over medium heat; stir in the flour. Add the milk and stir with a whisk until mixture is thick and bubbly. Add dried basil. Serve sauce over chicken.
Step 1: Cut chicken breasts. I made this picture rather small. Let's face it. No one really enjoys looking at or touching raw chicken! Now, go wash your hands! Seriously...

Step 2: Dredge the chicken pieces in the mayonnaise... .

...and then in the bread crumbs. This looks like camouflaged chicken. Can you see it in there?

After you dredge all the chicken pieces, put them in a baking dish and cover it tightly. Bake in the oven for about an hour.
Step 3: To make the sauce, first melt the butter and add the flour.

Step 4: Add the milk. You can stir it in with a spatula or you can use an immersion blender.

Step 5: Use a whisk to stir the sauce until it is thick and bubbly. I love this steamy photo of the sauce.

Step 6: Add the basil. You may want to add some salt at this point, too. I don't like a lot of salt in anything, much to the dismay of my salt-loving family, so I didn't add salt. They probably ran for the shaker when I wasn't looking. I thought it tasted great without salt. Taste and adjust for yourself.

Enjoy! I served my chicken with Parsley New Potatoes and Green Beans Amandine.






Looks delicious!
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