Type what you have

Ingredients

• ✓ panko breadcrumb
• cream of mushroom soup
• yogurt
• mayonnaise
• curry powder
• broad noodle
• broccoli floret
• chicken breast
• cheddar cheese
• swiss cheese
• canola oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Stir the soup with the yogurt, mayonnaise and curry powder (if using) in a large bowl until well combined. Stir in the noodles, broccoli and chicken until well coated.
2. 2 Transfer the noodle mixture to a greased 9 x 13-inch (3.5 L) casserole dish. Toss the breadcrumbs with the cheese and oil. Sprinkle evenly over the noodle mixture.
3. 3 Bake, covered, for 40 minutes or until hot and bubbly. Uncover and broil the top to brown the crumbs (if desired).

By NO YOLKS® Noodles

Ingredients

• ✓ panko breadcrumb
• cooking spray
• all-purpose flour
• egg
• red pepper flake
• chili powder
• paprika
• garlic powder
• chive
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place flour into a bowl. Place egg into a second bowl. Pour panko, red pepper flakes, chili powder, paprika, garlic powder, and chives into a third bowl with a lid; mix until combined.
3. 3 Dip chicken strips in flour to dust them, dredge in egg, let excess egg drop off, and then place in panko mixture. Cover with the lid and shake until chicken is well coated. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By L'amore il Cibo

Ingredients

• ✓ panko breadcrumb
• olive oil cooking spray
• chicken breast
• salt
• black pepper
• avocado
• bacon
• mozzarella cheese
• olive oil
• pesto

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly spritz bottom and sides of a medium baking pan with olive oil spray.
2. 2 Using a sharp knife, carefully slice into the side of each chicken breast to form a pocket but do not slice all the way through. Season the insides and outsides with salt and pepper.
3. 3 In a small bowl, combine diced avocado and the bacon. Divide the mixture in half and stuff each chicken breast. Use toothpicks to secure the pockets and place into baking pan.
4. 4 Mix together panko, mozzarella cheese, and olive oil in a small bowl. Brush 1 tablespoon pesto on top of each breast. Cover each breast with the panko mixture, pressing into the pesto so mixture adheres.
5. 5 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Diana71

Ingredients

• ✓ panko breadcrumb
• pan spray
• zucchini
• salt
• black pepper
• oregano
• red pepper flakes
• paprika
• parmesan cheese
• olive oil

Instructions

1. 1 Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
2. 2 Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
3. 3 Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
4. 4 Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
5. 5 Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.

By Food City

Ingredients

• ✓ panko breadcrumb
• pork loin chop
• salt
• black pepper
• all-purpose flour
• garlic powder
• onion powder
• egg
• milk
• canola oil
• butter
• thyme
• lemon wedge

Instructions

1. 1 Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
2. 2 Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops.
3. 3 Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.
4. 4 Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.
5. 5 Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.
6. 6 Serve chops with lemon wedges. Recipe developed by Adam Dolge

By Ita Mac Airt