A few months ago, I came across a recipe for pan-fried chicken breasts covered with hummus and coated with panko bread crumbs while I was waiting for Joy in yet another doctor's office. Recently, I tried playing with it a little, and I came up with something pretty damn good. I'll call it......
Miso Horny Chicken.
Here's how it came to be. Have you ever bought instant miso soup at an Asian grocery store? You know, comes in a bag very little English on it because it's fucking Japanese? Well, making the soup is pretty simple - take the small, soft, squishy packet (which is basically condensed miso soup, comprised of miso paste and dashi no moto - broth made from the dried and flaked loin of a fish called bonito) and dump it into two-thirds of a cup of water and stir, then add the larger packet of dried seaweed (likely nori) and veggies and wait for them to hydrate before eating. Well, my mom loves the soup, but hates the nori. So one day while Joy and I had the house to ourselves, I came up with another use for those miso-soup packets. Here's the recipe:
Two chicken breasts, roughly 6 - 8oz. each
Two packets instant miso soup base
1/2 cup panko bread crumbs
Salt and pepper
2 Tbsp. olive oil
Season each chicken breast lightly with salt and pepper. Open the miso soup base packets and empty the contents into a small bowl. Brush each breast liberally with the soup base, then dredge the breasts in the panko to completely cover. Heat oil in a skillet over medium heat, and panfry breasts for 8 to 10 minutes a side depending on size of the breasts. Serve with rice and steamed vegetables.
Personally, I like to serve this with bok choy (Chinese cabbage), split lengthwise and steamed with chicken broth spiked with garlic, ginger, and a dash of sriracha hot sauce, then take a little of that broth and condense/thicken it into a sauce.
Enjoy, and bon appetit!