Baked Kyoto Chicken with Asian Pan Gravy and Noodles

Chicken

Difficulty: Easy Servings: 4 Source:

Ingredients

4 large chicken breast halves boneless and skinless

2 eggs beaten

1/4 cup milk

2 teaspoons sesame oil divided

1 cup panko

1 teaspoon ground ginger

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons vegetable oil

1 clove garlic minced

1/2 large red bell pepper coarsely chopped; 2 tablespoons reserved for garnish

1/4 cup chopped onion

1 cup chicken broth

1/4 cup soy sauce

1 can (4 oz.) mushroom slices drained

1 can (8 oz.) pineapple chunks in juice

3 tablespoons cornstarch

1/4 cup water

1 package (12 oz.) wide egg noodles cooked according to package directions

Directions

In flat shallow bowl, mix together egg, milk and 1 teaspoon of the sesame oil. In another shallow dish, place panko, ginger, salt and pepper.

Dip chicken, first in egg mixture, then seasoned panko, coating well.

On foil lined lightly oiled baking pan, arrange chicken. Place in 375°F. and cook about 35 minutes or until fork tender.

About 15 minutes before chicken is done, in 10-inch skillet over medium high heat, place vegetable oil, garlic, bell pepper and onion.

Cook about 3 minutes and stir in chicken broth, remaining 1 teaspoon sesame oil, soy sauce, mushrooms and pineapple. Reduce heat to low and simmer 10 minutes.

Stir together cornstarch and water and add to mixture.

Place chicken on cutting board and slice diagonally into 3/4 inch strips. Divide noodles onto 4 plates and spoon pineapple-mushroom mixture over noodles. Arrange chicken on top and garnish with reserved chopped red bell pepper.

Notes

Harry Lynch
Summersville, WV
2005 Finalist