Cooking Contest - Panko-Crusted Chicken, Vegetable Ratatouille and Lemon Basil Quinoa

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Panko-Crusted Chicken, Vegetable Ratatouille and Lemon Basil Quinoa by Alec Jackson.

Panko-Crusted Chicken

  • Thin sliced boneless chicken breasts
  • 1 egg
  • 1/2 cup milk
  • Panko bread crumbs
  • 1 tsp Olive oil


Preheat the oven to 375 degrees

Combine the egg and milk into a bowl Add bread crumbs to another bowl

Dip chicken into the egg and milk mixture Then coat the chicken in bread crumbs

Place the chicken on a baking sheet that is lightly greased with Olive oil

Bake in the oven for 15 minutes

We all love to squeeze lemon on-top of the chicken once baked :)

Vegetable Ratatouille

  • 1/2 yellow onion
  • 2 garlic cloves
  • 1 lemon
  • 1 small eggplant
  • 1 large zucchini
  • 1 red bell pepper
  • 2 tbsp Olive oil
  • Salt and pepper to taste

Dice all vegetables apart from the lemon Mice the garlic cloves

Heat the oil in a large pan or wok Add the onion and garlic Sautée till translucent (3 minutes or so) Add the zucchini and cook for 3-5 minutes Add the eggplant and cook for another 3-5 minutes Add the red bell pepper Cut the lemon and squeeze the juice into the pan/wok Stir and simmer for an additional 5-10 minutes or until you feel it is done. Add salt and pepper to taste. Adding dried basil flakes is also optional.

Lemon Basil Quinoa

  • Box of quinoa
  • Vegetable broth
  • Lemon
  • Basil

Buy a box of quinoa and follow the directions as noted EXCEPT, instead of using water, use vegetable broth. Once cooked, add 1/2 of a fresh squeezed lemon per cup of quinoa you cooked. Chop fresh basil and add in.

About Zoe Marx

Camp has been a part of my life for as long as I can remember. I started here at KenWood at age 8 as a Super Deb, and the rest is history. KenWood is where I discovered my love of all waterfront activities and karaoke.

Zoe Marx