Salad with panko-encrusted chicken

I made this earlier in the week when Matt was out. It was yummy, and in an effort to make Matt jealous of what he was missing, I took photos in attempts to taunt him with my culinary prowess. No such luck. He was out having sushi with his mom. I lose.

So now I'm going to try to taunt you with the magnificent photography of my $99 Kodak camera. I had chicken on hand (when do we not have chicken on hand? Jeez.) so I decided to make some panko-encrusted chicken bites, with loads of herbs, and have 'em on a salad. Behold:


I know, I'm the next Diane Arbus or something. Except I take pictures of salads - oh well. So this is what I did (no formal recipe needed): I made a flour mixture with loads 'o' herbs (I used oregano and basil and salt and pepper, but substitute as you see fit). I dipped the cubed chicken breasts into the flour mixture, then into a beaten egg, and then finally in my panko mixture (panko breadcrumbs, grated Romano cheese, and garlic). I then placed those suckers on a foiled-lined baking sheet. So, it all sort of looked like this:


I then cooked those babies for about 16-18 minutes in a 425 degree oven (I don't mess around). They came out like this:


I added them to a mixed green salad with cucumbers, mushrooms, roasted red peppers, sun-dried tomatoes, and bleu cheese dressing. That's what you see here:



Proceed to eat this while watching "So you think you can dance?" on Fox with your pet. (Photo not available.) I swear, it makes for a spectacular Wednesday evening.