I dipped the chicken in beaten egg before dredging in the panko mixture. Obviously dried basil in place of fresh. My chicken was huge, so I removed the tenders and did them separately. Still large, I knew that they would burn before the insides were cooked. I started everything on the stovetop, browning on both sides, then moved it to a 350º oven for about 15 mins. An instant read thermometer that I got for Christmas made easy work of checking to make sure they'd reached 160º. Carryover cooking took it the rest of the way to 165º.
For the sauce I used local honey and Frank's Red Hot along with the lemon juice. I didn't measure the honey, just eyeballed it, and held back a bit on the hot stuff because too much will send the guys running.
Thank you to Cindy at Pick Fresh Foods, I look forward to checking out her blog and finding even more delicious stuff to make for my family!
* Exported from MasterCook *
Spicy Lemon Basil Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless -- skinless chicken breast
1/2 teaspoon salt -- sprinkled on at end
1/2 teaspoon black pepper
1/2 cup panko bread crumbs
1 Tbsp fresh basil -- finely chopped- used Penzey's dried
1 garlic clove -- pressed- jarred minced
3 Tablespoons olive oil
1/2 cup fresh lemon juice
1/2 teaspoon Tabasco sauce -- used Frank's
4 Tablespoons honey
Prep chicken by removing any fat. Heat olive oil over medium heat in a large ovenproof skillet. Preheat oven to 350 degrees.
Combine panko, basil, garlic and pepper in one shallow dish. Beat an egg in another shallow dish. Dip chicken in egg, then dredge in panko mixture. Brown in oil on both sides until golden. Sprinkle with salt to taste. Move to the oven and cook approximately 10 to 15 mins, until chicken is cooked through and juices run clear.
Mix together lemon, honey and hot sauce. Drizzle on top of chicken and serve.