I recently received a box of Progresso’s newest flavor of Panko bread crumbs, Lemon Pepper. Shortly after receiving them, I ran across a “Must Try” chicken dish that used Panko Crumbs and I knew it was a sign.
A sign from the Panko Gods.
The first recipe I found was a Crunchy Lemonade Chicken Drumstick recipe, but of course, I put my spin on it. These chicken legs were every bit as good as their cousin, the fried drumstick. The bread crumbs give it an effortless flavor and the perfect crunch. The large, flaky crumb has a coarser texture than traditional bread crumbs, delivering a lighter, crunchier coating. A great recipe to showcase the flavors of this new product!
Then I wondered upon this side dish from An Edible Mosaic using bread crumbs and I thought “Bingo! I have my dinner”. Crunchy Lemonade Drumsticks with Crunchy Parmesan Broccoli, my way, using the new Panko bread crumbs!. This would also be excellent with cauliflower. It was easy, crunchy, and crazy delicious!
The Giveaway! Contest Closed!
I’m giving away an autographed copy of Michael Chiarello’s new cookbook: Michael Chiarello’s Bottega and a box of Lemon Pepper Panko Bread Crumbs for you to try!
Chef Chiarello is known for his emphasis on creating delicious dishes with fresh, premium ingredients, and he uses panko as his go-to bread crumb for a crunch that won’t quit. An Emmy-award winning TV chef and cookbook author, Michael Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards, and appears on The Cooking Channel and Top Chef Masters .
“Panko has been a major part of some of my best crunchy dishes for years,” says Chef Chiarello. “It’s exciting to bring those dishes home, where some of the best dining memories are made. To me that’s what cooking is all about – sharing meals with your friends and family, and the memories you get to keep for a lifetime.”
For a chance to win Michael Chiarello’s autographed copy of his new cookbook (Sorry, only US addresses), Just leave a comment on this post.
For extra entrys, you can
- Subscribe to my blog (if you are already a subscriber, just let me know!):
- Tweet (you can tweet once a day) about the contest and leave the url in a separate comment.
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For each additional entry, YOU MUST LEAVE A SEPARATE COMMENT FOR IT TO COUNT!
Contest closes November 10th and I’ll pick a winner by the random number generator on the 11th.
Also, be sure to check out the Progresso’s Wine & Dine with Chef Michael Chiarello Sweepstakes. Now through December 31st, participants can enter for the chance to win a trip for two to Napa Valley to attend the Spring Bud Break Party, an annual dinner and wine tasting event taking place on May 7, 2011. In addition to two tickets to the party, the grand prize also includes round trip airfare and hotel accommodations. Visit www.progressobroth.com for the sweepstakes rules and entry form.
Crunchy Lemonade Drumsticks
Adapted from Noble Pig.com
2 Tablespoons grated lemon zest, divided
1/2 cup fresh lemon juice
3 Tablespoons packed light brown sugar
1/3 cup buttermilk
3-1/2-4-1/2 pounds skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups Panko (Japanese breadcrumbs)
Olive-oil cooking spray
- Mix 1 Tablespoon lemon zest and all of the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk.
- Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 3 hours or overnight.
- Preheat oven to 400o F. Bring the chicken to room temperature.
- Put the Panko crumbs in a large resealable plastic bag and shake to mix.
- Set a rack on a baking sheet and spray with cooking spray.
- Remove the drumsticks from the marinade and drop in the plastic bag, shaking to coat; transfer to the rack.
- Mist the chicken with cooking spray.
- Bake until golden, about 35 minutes; flip and bake until browned and crisp 35 to 40 minutes more.
Perfect Wine Pairing: 2008 Noble Pig Pinot Gris
Crispy Parmesan Broccoli
adapted from An Edible Mosaic
(Yield: 2 servings)
1/2 lb broccoli, rinsed, dried, and cut into flat sided bite-size pieces
1 large egg, beaten
1/4 c Panko Lemon Pepper Bread Crumbs
1/4 cup Parmesan cheese, finely grated
- Preheat oven to 425F.
- In a small bowl combine the bread crumbs and cheese.
- Put the broccoli in a large bowl, add the beaten egg, and toss with your hands to coat.
- Sprinkle in the bread crumb and cheese mixture and toss to combine.
- Transfer to a baking sheet, flat side down, and roast for 12 minutes,
Boring Disclaimer: I was provided with information and a gift pack including one package of Progresso Lemon Pepper Panko and an autographed copy of chef Chiarello’s new cookbook: Michael Chiarello’s Bottega from General Mills through My Blog Spark. They are also supplying the additional gift pack I’m giving to one of my readers. All opinions are 100% mine!