Monday, November 22, 2010
A huge thanks to Progresso and My Blog Spark! They gave me an amazing opportunity to review Progresso Lemon Pepper Panko as well as an autographed copy of chef Chiarello's new cookbook: Michael Chiarello's Bottega. I used the Panko on boneless,skinless chicken breasts. It was delicious! The breading was nice and crunchy. Most bread crumbs end up all soggy! The lemon pepper flavor was perfect. It tasted just as good reheated the next day!. I have three little ones (4,3,1). Getting them to eat new things can be a pain. They all inhaled it! I couldn't believe it. We are defiantly going to put Panko on our shopping list. My husband cant wait until we can try it on fish. All in all a big thumbs up from me.
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.”
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.
Disclosure: Information, Panko, and cookbook were all given to me from General Mills through MyBlogSpark. This did not effect my review in anyway. I only give honest reviews.