Baked Panko Chicken with Red Wine Sauce and Brocolli, served over cabbage. I'm not sure how I came up with this one, the market didn't have zucchini for another recipe so I made up this one.
1 large cbicken breast
2 cups Panko
1/2 red wine
1/2 chicken broth
2 shallots - diced
3 garlic cloves - diced
1TB olive oil
1 head broccoli
1/4 head cabbage, cut into long shreds
Preheat oven to 450F
Cut chicken into smaller pieces. Dip in bowl of a mixed egg. Dip into Panko. Place the foil and place onto foil or cooking mat. Cook for 20-30mins. Remove and place on plate and tent.
Boil water, then add brocolli. Boil to desired softness. Remove, drain, and pour cold water over to stop cooking. Cut into smaller pieces.
Preheat pan, add olive oil. After oil is warm, add butter, shallots, and garlic. After 1-2 minutes, add red wine. When reduced down to a syrup, add broth. As it reduces, add broccoli.
Warm a plate, add a layer of cabbage. Add chicken on top. Add a little miso to each piece. Pour pan sauce and broccoli over. Add a dash of salt and pepper to taste.