Oven-Fried Panko Chicken

Yesterday was hectic.  We were out of town, so we are behind in a lot of tasks.  Trying to catch up, we had a ton of chores and errands to complete before the Steelers game at 8:15.  I did not have the time or energy for an elaborate meal, but after such a busy and cold day, a good meal was in order.  We decided on one of our fall-back favorites, Oven-Fried Panko Chicken.  It's super-easy, juicy, and tasty:  chicken (I used boneless breasts) dipped in butter and coated in panko with salt, pepper, and cayenne and baked at 450 degrees for 30-40 minutes.  I chopped a few potatoes (left the peels on) and coated them with olive oil, salt, pepper, and rosemary and put that in the oven along with the chicken.  The potatoes came out crispy on the outside, tender on the inside.  The rosemary wasn't a great complement to the panko/cayenne chicken, but it was okay.  I also steamed a big bunch of fresh broccoli to offset some of that butter in the chicken.

I served a 2007 Cambria Katherine's Vineyard Chardonnay with dinner.  The prep was maybe fifteen minutes, and I was able to run to Wal-Mart while dinner was in the oven.  It was a satisfying meal leading to a satisfying Steelers win!