Oh, I’m so tickled to share this recipe – it’s SO easy. And SO tasty. It’s boneless, skinless chicken breasts, pounded a little to make them thinner, topped with a slather of mayo with chipotle chiles, further topped with a panko mixture and baked for about 15 minutes. How’s that for easy?
Over on my list of “Favs,” there aren’t very many that I’d call easy. A few. But this? It’s going on the list. Oh, so easy to make. It may become part of my regular rotation. It’s full of flavor. The chicken is tender and juicy, and it takes about 10-15 minutes of prep time max, and bakes for 15 minutes. I had dinner on the table in about 40 minutes. While the chicken baked I whipped up a green salad, and I had a left over veggie to go with it. Dinner done! Love that.
Here’s the procedure . . . first I opened up this jar you see at left – it’s called The Art of Chipotle, Chipotle Paste with Adobo – found it at my local grocery store – instead of having to open a can of chipotle chiles in adobo, or dig out some of the frozen mush I have, I now have a new condiment (which will take up refrigerator space unfortunately). The paste is pureed, so you don’t have to handle the chiles (which burn my fingers) – just use a spoon to measure out what you need. You can see the chipotle paste in the bowl with the mayo. The original recipe called for up to twice as much chipotle – I tend to under-heat with chipotle – so I used just a tablespoon instead.
After mixing it up, adding dried cilantro (I learned a lesson recently about dried cilantro – it gives a nice punch of citrusy flavor), I slathered the mixture on the chicken breasts that I’d pounded out to 1/2 inch thick. I’d lightly oiled the baking dish so the meat wouldn’t stick. I also made a lightly moistened panko mixture too – moistened with a little bit of oil and added some more of the dried cilantro. The center picture is the chicken ready to bake. The chicken went into a hot oven for about 15 minutes. There you can see the finished dish, nice and golden brown. From start to finish this dinner took me about 40 minutes.
COSTCO CHICKEN POUCHES: Certainly I’ve mentioned before that I buy those pouches of chicken breasts (fresh) at Costco. The 6 pouches (2 per pouch) are separated and then get thrown into the freezer and I pull them out when I want them. DEFROSTING: The pouch goes into a deep bowl of cold water. I put a big wide pasta bowl on top of the chicken (the bowl just fits into the bigger bowl with enough room for my fingers to grab it), then a heavy object goes in the inner bowl (I use a ceramic canister that sits near the kitchen sink – it’s just decorative, doesn’t contain anything – use something that won’t spill, obviously) to weight down the meat. Sometimes as the pouches defrost they’ll move around in the water (air displacement, I suppose), so that’s why the wide bowl on top needs to keep that chicken under water! You don’t want the chicken pouch(es) to float – the poultry needs to stay submerged. It takes about 2 hours or so (maybe 3) to defrost the chicken, depending on how thick the package is. After 2 hours I massage the pouch – if there is still firm/frozen meat in the middle, it stays in the water for another hour. The cold from the frozen pouch keeps the water cold-cold, enough so there’s no chance of salmonella forming, and yet it’s warm enough that it defrosts easily enough.
POUNDING
Okay, so once I have a defrosted pouch of chicken, I have to pound it thin. Those Costco breasts always contain the chicken tender. I remove that (cut or tear it off) and it becomes just another odd shaped piece of chicken I’m preparing. With the pouch I defrosted for this recipe, the 2 breasts inside were absolutely gigantic, so when I pounded the main breast, it was about 8 inches long and nearly 5 inches wide in the center portion. I cut those pieces in half – much more manageable pieces. I could have served 6 people (moderate appetites) with that one pouch.
We are back singing in our church choir, so on rehearsal nights I’ve got to be prompt with dinner on the table by 6 pm. With this dish it will be easy to do! The recipe was adapted quite a bit from a Phillis Carey one I found in one of her cookbooks. I added the cilantro (fresh and dried) and the oiled panko crust. So the idea was hers, but I flew off on a tangent when I made it.
What’s good: certainly the ease of making it. It would even be worthy of a company meal. Now that’s saying something for me to have an “easy” dish I’d make for guests. Does that give you any idea how good this is? And FYI, there is just a little HINT of heat – some people might not even notice it.
What’s not: really nothing. It’s a winner of a recipe.
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Spicy Chipotle Baked Chicken Breasts with Panko Crust
Recipe By: Adapted from a Phillis Carey recipe
Serving Size: 4
1 pound boneless skinless chicken breast halves — (4 pieces)
Salt and freshly ground black pepper to taste
1/3 cup mayonnaise — use light mayo, but make it Best Foods/Hellman’s
1 tablespoon chipotle chile canned in adobo — finely minced or mashed
1 1/2 cups panko bread crumbs
1 1/2 teaspoons dried cilantro — divided use
2 teaspoons canola oil
2 tablespoons fresh cilantro — chopped for garnish
1. Preheat oven to 450°.
2. Trim chicken breasts and pound pieces between two sheets of plastic wrap to an even 1/2 inch thickness.
3. Arrange chicken breasts on a oil rubbed baking dish just large enough to hold the pieces. Season chicken with salt and pepper.
4. In a small bowl combine the mayo and chipotle with a bit of the dried cilantro. Mix well.
5. In another small bowl combine the panko crumbs, remaining dried cilantro and oil. Mix well so all crumbs are coated in oil.
6. Smear the mayo mixture on top of the chicken pieces, then sprinkle the bread crumbs on top of that, covering evenly.
7. Bake for 12-15 minutes (depending on thickness) until chicken is cooked through and bread crumb mixture is nicely browned. Top with chopped cilantro and serve.
Per Serving: 359 Calories; 20g Fat (49.8% calories from fat); 30g Protein; 16g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 254mg Sodium.

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