Panko breaded chicken with tomato on top of rice

This recipe was created in 2014 when food was scarce and I had to get creative in the kitchen.

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Step 1

In your rice cooker, put your onion powder, dill, Goya seasoning, and rice together and stir. Add your water to the brown rice line - not the other rice line- then add mushrooms and garlic cloves on top, sliced however you like. Set it to cook then move on to the chicken.

Step 2

Preheat your large pan with a tablespoon of butter or oil.

Step 3

Cut chicken breast long ways so that you have two big flat fillets from each breast.

Step 4

Take each filet one at a time and flour them well in your flower and onion powder mix, dip them in the egg wash, then coat with 50/50 mix of panko and crushed croutons.

Step 5

Fry until golden brown and 165 degrees Fahrenheit internally.

Step 6

In a separate pot, or a small microwave safe bowl - heat your pasta sauce.

Step 7

Plate your rice beside some steamed veggies of your choice.

Step 8

Arrange spinach leaves on top of warm rice, then put about a tablespoon or two of your pasta sauce on top of the spinach. Then put one of your fried Chicken fillets on top of that and finally your sliced tomatoes on top of everything to finish it off.