Panko, Parsley and Parmesan Crusted Chicken

For dinner one night this week, I found some chicken breasts in the freezer.  I decided I wanted to bake the chicken breasts, and to combine them with some panko crumbs and Italian bread crumbs I have been meaning to use up.  I also had some fresh parsley that I had accidentally bought - the flat leaf parsley sure looks like fresh cilantro, doesn't it??? 

Anyways, I brined the chicken for several hours, quickly and easily coated the breasts with this topping, baked them for about 30 minutes - and dinner was done!

Charlie said he thought this was the best piece of chicken he had ever had.  Moist and juicy from the brining.  Crusty and flavorful from the coating.  This chicken was a hit with us - but let me know what you think!

Panko, Parsley and Parmesan Crusted Chicken

• 1/4 cup kosher salt
• 3 tablespoons sugar
• sprinkling Old Bay Seasoning
• 4 cups water
• 4 chicken breasts
• 1/2 cup panko crumbs
• 2 tablespoons Italian bread crumbs
• 1 to 2 tablespoons fresh parsley, minced
• 2 tablespoons Parmesan cheese
• about 2 tablespoons Iron Chef Sesame and Ginger sauce (or something like it)

In a gallon bag, dissolve the salt, sugar and Old Bay seasoning in the water.  Add the chicken breasts.  Let sit in the refrigerator for 2 to 3 hours - you don't want them to be in longer because the breasts will get too salty.

Preheat oven to 400 degrees.  Combine the Panko crumbs, the bread crumbs, the fresh parsley and the Parmesan cheese in a bowl.  Pour about 1 tablespoon of the Sesame and Ginger sauce on each chicken breast, and rub it all over.  Bread chicken with the crumb mixture, gently patting each piece so the breading will stick better.  Place on a silpat or lightly greased baking sheet.  Sprinkle some of the extra crumbs on top of the chicken and pat in place. 

Bake chicken for about 30 minutes, or until chicken is firm, the breading is browned, and the chicken an internal temperature of 165 degrees.  Let rest for about 10 minutes before eating!