1 cup Panko
1/4 cup sliced almonds
3/4 cup flour
2 tbsp mik or water
Maple Apricot Sweet Heat Jelly (in store)
Set up your breading station with three bowls. One for 1/2 c flour, one for egg mixed with water or milk and beatn, and one for panko, almonds and 1/4 c flour mixture. Season each bowl with S&P. Dip chicken thighs into flour, then egg, then panko and place on a parchment lined baking sheet.
Bake at 375 for 25-30 mins or until cooked through.
In a large sauce pan, heat up 1 tbsp oil an 1 tbsp butter.
Add 1/2 cup broken spaghetti and saute until pasta become golden and toasty. Add 1 cup rice and coat with oil and butter.
Add 2 cups water, bring to a boil, reduce heat to low and cover. Cook until tender.
1 head broccoli, chopped into bite-sized pieces.
~Be sure to keep the stalk and use that as well!
1/2 tsp sesame oil
1 tbsp soy sauce
1 tsp honey
1 clove garlic, minced
1 tbsp apple cider vinegar
2 tbsp water mixed with 1/2 tsp cornstarch
Steam the broccoli while making the sauce! Simmer all sauce ingredients until thick and sticky, adding more water as needed. Pour the sauce over the broccoli and gently toss to coat.
Serve the Saucy Broc over the Rice-a-Roni and dip the crispy chicken into the Maple Apricot Jelly (available in-store)