Here is a recipe from January, 2013. The update is that my children now eat Brussels sprouts and mushrooms (well not quite....Sophie and the mushrooms - not happening. Yet).
Panko is a cleaner choice than packaged bread crumbs. Have a look at the ingredient list on a tin of bread crumbs (don't let the "whole wheat" bullshit sell you) and you will see what I mean! If you have the time to make your own with some good, clean bread - awesome. Otherwise, buy Panko.
"Inner Athlete, Heather Roe, has inspired me to post a very easy and tasty chicken dish that you could make for dinner quite quickly (under 30 minutes, with very little prep work). My children liked it, although I had to add mashed potatoes and cucumber slices to the menu, as Josh and I consumed all the Brussels sprouts and mushrooms on their behalf. You are welcome, children.
Here is the recipe (serves 4)
1/3 cup Panko bread crumbs
1/3 cup grated Parmesan cheese
1 1/2 lb. chicken tenders ( or chicken breast that you will cut into strips)
2 Tablespoons Grapeseed oil (or Extra Virgin Olive Oil)
1/2 to 1 teaspoon dried Thyme (I love this herb so I used 1 tsp. but if you have young kids you may want to cut down or take it out altogether.)
salt and pepper to taste
3/4 lb. mushrooms, halved (or quartered if very large)
3/4 Brussels sprouts trimmed and halved lengthwise (quartered if large) - if you despise Brussels sprouts then use broccoli.
Halve your veggies and cut up the chicken (if you couldn't find tenders).
Preheat oven to 450, placing racks in upper and lower positions. In a small bowl, mix the Panko crumbs and Parmesan together. Set aside.
Toss the veggies on a rimmed baking sheet with 2 teaspoons of oil and season generously with salt and pepper. Toss again. Have a quick taste and make sure you can taste the salt!
Roast them on the lower rack until golden brown and tender, about 25 minutes (this will hopefully be timed perfectly for when the chicken is ready!)
Place the chicken in a 9"x 13" baking dish and then add 1 teaspoon of oil. Toss the chicken around in the oil, then sprinkle on the Thyme and season generously with salt and pepper. Toss the chicken around again (just not up in the air hahahaha). AND don't taste for salt!
Arrange the pieces so they are a single layer in the dish and then evenly distribute the Panko and Parmesan mixture on top. Drizzle a Tablespoon of the oil over top (if you use a little more to ensure each piece gets some, that's okay) and then place on the upper rack in the oven.
Bake until golden brown on top and chicken is cooked through (20 minutes or so). Check by cutting the largest piece in the middle.
Serve it all together and enjoy!!"