Whether frying, baking or broiling, this culinary superstar adds a flavorful crunch to create simple, savory recipes. Made from the soft, tender centers of the bread, Progresso Lemon Pepper Panko combines the perfect crunch with effortless flavor to give any dish that extra punch. The large, flaky crumb has a coarser texture than traditional bread crumbs, delivering a lighter, crunchier coating or topping. A chef known for his emphasis on creating delicious dishes with fresh, premium ingredients, Chef Michael Chiarello uses panko as his go-to bread crumb for a crunch that won’t quit. An Emmy-award winning TV chef and cookbook author, Chef Chiarello is the tastemaker behind Bottega Napa Valley Restaurant, NapaStyle and Chiarello Family Vineyards, and appears on The Cooking Channel and Top Chef Masters only on Bravo.
Chef Chiarello is helping cooks everywhere use Progresso’s panko to make flavorful, flawless recipes including Crispy Seafood Salad, Mama Chiarello's Stuffed Eggplant and Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter.
Visit the Progresso website for additional recipes, tips for cooking with panko, video and a coupon for $1 off any panko flavor.
“Panko has been a major part of some of my best crunchy dishes for years,” says Chef Chiarello. “It’s exciting to bring those dishes home, where some of the best dining memories are made. To me that’s what cooking is all about – sharing meals with your friends and family, and the memories you get to keep for a lifetime.”
Now for your chance to win this cookbook and box of Progresso Lemon Pepper Panko. Just leave a comment telling what type of dish would you create with Progresso Lemon Pepper Panko?Additionally, be sure to check out the Progresso's Wine & Dine with Chef Michael Chiarello Sweepstakes. Now through December 31st, participants can enter for the chance to win a trip for two to Napa Valley to attend the Spring Bud Break Party, an annual dinner and wine tasting event taking place on May 7, 2011. In addition to two tickets to the party, the grand prize also includes roundtrip airfare and hotel accommodations. Visit http://www.progressobroth.com/ for the sweepstakes rules and entry form.
I can't wait to use mine on salmon fillets.
Deadline to enter is Wednesday, November 17.
DISCLOSURE: The information and giveaway were all given to me from General Mills through MyBlogSpark.)
Blessings and prayers,
ReplyDeleteandrea
Well I am going to use mine - on chicken breasts and bake. Would love to win the cook book.
ReplyDeletesandie
sounds good would like a cookbook. rose
ReplyDeleteI'd love to make a chicken piccata with it.
ReplyDeleteI would probably make a breaded Italian dinner such as Chicken Parm or veal parm.
ReplyDeleteI would also love to bread up some veggies since one of my nephews isn't big on veggies but he loves breaded chicken and I figure this would be a great place to start.
msgb245 at gmail dot com
I would make lemon chicken with it.
ReplyDeletetwoofakind12@yahoo.com
I would make my Chicken Nuggets recipe using these bread crumbs. I buy a bulk-pack of chicken breasts, and remove the chicken tenderloin from the breast. I use the chicken tenderloin in my nuggets. I really want this cookbook!
ReplyDeleteSusanbillietaylor [at] gmail [dot] com
I would make baked Chicken Nuggets.
ReplyDeletejanetfaye (at) gmail (dot) com
I'm always up for a new cookbook. The Panko? I'd like to try them on a shrimp dish. Yum. Thanks for sharing. Blessings, SusanD
ReplyDeleteI have never seen the Panko in the box, I will have to look for it. Well when I think of Lemon I think of chicken. (Guess I watched too many Everybody Loves Raymond and his wife always made lemon chicken!) It sounds really good, especially with the pepper.
ReplyDeleteI hate to be a copy cat but chicken breasts are my choice, too! Just can't get any better than that. Thanks for a great giveaway.
ReplyDeleteI have not used the panko lemon pepper crumbs (mainly because I have not seen them in our grocery store) my husband loves lemon pepper seasoning so I would use the crumbs on shrimp and make a nice pasta dish.
ReplyDeleteuncashbug6 at aol dot com
I would make a Lemon Pepper encrusted oyster po' boy roll. Yum!
ReplyDeletedizzybloom(at)gmail(dot)com
I would use the panko on chicken fingers.
ReplyDeletejoosbornenc at yahoo dot com
Sounds like a great cookbook.
ReplyDeleteI use them now on chicken tenders...Once they are browned I add a little chicken broth, white wine, and capers and put it in the oven for a few minutes to heat together...really good with rice because it creates a little sauce.
ReplyDeleteCount me in if its not too late!
I'd probably try it on fish, maybe an oven-fried version.
ReplyDeleteSounds like a great book! It would be funny if I won your giveaway and you won the cookbook at my giveaway and we just swapped them! lol
My giveaway ends Friday so good luck to you!