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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet azuki bean paste — dorayaki, taiyaki, daifuku, yokan
Granulated garlic — rubs, seasoning blends, sauces, marinades
Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet azuki bean paste — dorayaki, taiyaki, daifuku, yokan
Granulated garlic — rubs, seasoning blends, sauces, marinades
Flaky Japanese breadcrumbs — tonkatsu, crispy coating, au gratin
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In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan. Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan. In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes. Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray. Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips. Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan. Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken. Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.