Thanks to Progresso I have a new staple in my kitchen. Progresso Panko Crispy Breadcrumbs. Although I’d heard them mentioned a million times on the Food Network I had never actually used them.
Last week, thanks to Progresso and MyBlogSpark I received a package containing a box of Panko Breadcrumbs, 1 carton of Progresso low-sodium chicken broth, a measuring cup, slotted spoon, soup ladle and a sheet for baking.
I absolutely love to cook but I have to admit that I only have maybe 7 or 8 things that I can cook that are consistently good. I also love to watch the Food Network. I’m always looking for new things to try, hints, tips.. anything to help me become a better cook. Now that I have a child I figure I better learn how to cook properly before he’s old enough to invite friends over for dinner. I’ve always loved Progresso soups so I thought this would be a great chance for me to try something new.
It was only recently that I started cooking with broths. I’ve pretty much incorporated them into all my big dishes, like meatballs, pot roast, etc. and I always choose the low sodium. So I was very happy to see the reduced-sodium broth in my package.
Progresso 100% Natural Broth
Progresso broths are 100% natural and use high quality ingredients to achieve a great homemade taste. They are fat free, gluten free, contain no preservatives, no added MSG and no artificial flavors. Progresso broth is available in chicken and reduced sodium chicken and beef flavors. Progresso broths are the perfect thing to add to your leftovers to give them flavor along with moisture.
What Are Panko Breadcrumbs?
As I said earlier I had never used panko breadcrumbs or even seen them up close so I really had no idea what they were. I was surprised to learn that panko is made from bread without crusts. They are very white and the texture is coarse, yet light and crispy. Panko has traditionally been used in Japan or in fine dining restaurants and usually only found in specialty stores. That is, up until now. Progresso’s panko is available in two flavors, plain and Italian. If you’ve never cooked with panko before, now is your chance because it’s never been easier thanks to Progresso.
Exciting Recipes and Cooking Tips Featuring Progresso Broth, Panko Breadcrumbs And Celebrity Chef Michael Chiarello
In addition you can head on over to ProgressoFoods.com and ProgressoBroth.com where they have a lot of helpful cooking tips, videos, and exciting new recipes, all using Progresso panko bread crumbs and Progresso broth. They have even teamed up with celebrity chef Michael Chiarello who shares his expertise on casual weekend entertaining, preparing a holiday feast or inspiration for a weeknight meal. If they are still available you can also find coupons for both products on the site.
Trying Something New – The Review
After I opened my package the first thing I did was head to their site to see what looked good. The first night I was feeling extremely adventurous and decided to make the Chicken Cacciatore Pronto along with my own home-made fettuccine alfredo, and broccoli on the side. As far as I was concerned it was delicious. My husband isn’t too fond of eating anything but chicken breasts and he’s not a big mushroom fan so he wasn’t that impressed, although he appreciated the work I put into it. Regardless of that it’s definitely something I plan on making for my son and I on the days he’s at work. I even bought extra porcini mushrooms, which before I tried the recipe I had never ate before. They are delicious and about as expensive as regular mushrooms, which is great.
The next night I decided to make something I knew my husband would go for. My home-made macaroni and cheese, with Progresso panko breadcrumbs on the top. It’s funny because I don’t like breadcrumbs on the top normally but since my husband does I decided to go for it. The panko were WAY better than normal breadcrumbs. Much crispier and they even looked better lol. Along with this I made the Oven Fried Chicken Tenders with the recipe taken from the Progresso site. I learned two things. My oven doesn’t heat to the proper temperature (because it took longer than it should have to brown the crumbs) and that Panko breadcrumbs are my new favorite. I couldn’t believe the texture. The crust was so crispy, even on the parts where it should have been soft. I was truly amazed. The greatest thing of all was that these chicken tenders were baked and not fried. I can only image how delicious they would be fried but I’ll save that until after the diet or for a special occasion.
The third night I made my own recipe Swedish meatballs and because I was out of beef broth I used the rest of my Reduced Sodium Progresso Chicken Broth. I then replaced my regular fresh breadcrumbs with the panko breadcrumbs. By the time I was done you couldn’t even tell it was chicken broth I had used and it still gave them the same delicious flavor. The panko breadcrumbs worked perfectly and as a matter of fact were much easier to use. I have to soak my breadcrumbs in milk and whenever I go to drain them I usually have a big mess. With the panko they still kept the same texture, only softened. In the end my meatballs came out great and were easier to make!
Disclosure: I received these products from Progresso who provided me with the free product, information, and prize pack through MyBlogSpark. The opinion is all mine.
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Giveaway (Now Closed)
Would you like your own Progresso Prize Pack? Progresso and MyBlogSpark have kindly offered to give 1 of my readers their very own, which consists of everything I received above. A sample of Progresso Panko, 1 carton of Progresso Broth, 1 measuring cup, 1 slotted spoon, 1 soup ladle, and 1 sheet pan for baking.
To enter: Answer the required question. If the required question is not answered then none of your entries will count. After that you have several other ways of getting extra entries. Make sure that for each one you do you leave a separate comment. Each comment counts as one entry. Please leave your correct email addy. If I have no way of contacting you, your entries will be deleted before I choose the winner.
Required
* What are your tips for using panko or broth? If you’ve never used panko, what would you like to try it on?
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1 Extra Entry –
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Good Luck!
Giveaway is open to residents of the US, 18 yrs of age or older. Any posts not including the requested information will be deleted. This giveaway ends: Sunday November 01, 2009 12am EST. Winner will be contacted and announced Monday November 02, 2009. In the event the winner does not respond to email within 3 days I will choose another random winner. I will be using random.org to do this.
And the lucky winner is…
#33 – Jennifer R.
Thank-you to everyone who entered and took the time to post valid cooking tips. That’s the kind of entries I love to see. I’ll be using some of them as soon as I get the chance.
And remember, just because you didn’t win doesn’t mean you can’t try out the new panko breadcrumbs and broth. I encourage you to check them out. You can find coupons for Progresso products right now at coupons.com
I follow this blog – janetfaye
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I have never tried panko bread crumbs, so I would either love to top a tuna or chicken casserole with them or bread up some pork chops with them. Thanks so much for such a wonderful giveaway!
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I want to try them on chicken breasts, or maybe some chops or fish.
I’d love to make this yogurt chicken I found online using panko bread crumbs! Sounds yummy!
Increase the flavor in dishes by substituting broth for water.
I like to use the panko bread crumbs to make breaded chicken tenders. I like to use broth to make a soup with cubed chicken, a little bit of rice, chopped potatoes, onions and carrots.
I don’t really have tips since I have never used either one much…but I would love to try these delicious-sounding breadcrumbs on whitefish. Thanks! 🙂
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I am following you on twitter (I am sbshortie) and I tweeted the giveaway using the retweet and now can’t seem to find the url, but I promise I just did it lol
Tip for using Panko: Accept no substitutes. There really aren’t any substitutes. The way it is made is not really doable at home, so you really can’t make your own.
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I like to use broth in my rice instead of water. Thanks for the chance.
I love to use panko for breading vegetables; it sticks better and cooks up crispier.
I also love to use broths whenever I make stew, instead of plain water.
I haven’t used it before, but I’d like to start with trying it on chicken breasts.
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I haven’t used Panko before. However, using broth while cooking chicken in a slow cooker keeps it from drying out!
Thanks for entering me! Great Contest!
Janna Johnson
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I use Panko on all my fried seafood and Chicken. Roll meat in seasoned flour, then dip in beaten eggs, roll in Panko and fry in a pan with one inch of oil.
I like to use a little extra flower in my broth to thicken it up for chicken wild rice soup
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Instead of water I use chicken broth and Minute Rice, taste so good that way
I’ve used panko both as a binder in my meatloaf and as the coating on my 3-dip chicken recipe. I really like the texture of the panko in both recipes. In fact, I think I will always use panko from now on in the breaded chicken recipe — it produced a really nice, firm yet tender texture.
ive never used panko but i would love to try it in ontop of a casserole I make called a chicken macaroni bake. I sometimes put bread crumbs on top but I imagine this would be delicious!
I’ve had chicken coated in panko breadcrumbs, but I’ve never used it myself. I liked it and it makes a great crunchy coating.
Thanks for the giveaway >^..^<
I would like to try it on Schnitzle.
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Panko is VERY versatile in cooking. Don’t be afraid trying them in pork, chicken, seafood, veggie…etc. You’d be amazed of the turnout.
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I like to use broth as a base for soups. I also like to use it when I’m baking or pan frying chicken because it gives the dish more taste than using a liquid like water to moisten the chicken.
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I have never used panko but I would like to try it on pork chops or tenderloin
following on google network connect
I have never tried panko but I would like to try on pork chops or tenderloin
I have never tried panko but I would like to try it on breaded pork chops or breaded chicken breasts.
I use chicken broth to make my rice instead of water. I have used panko crumbs to make chicken fingers.
I want to try panko on chicken breasts
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I use Panko a lot… I love the crunch. My favorite is to make shrimp with crunchy spicy panko coating. so good
I use broth for my homemade soups and panko for breading chicken breasts=)
Thanks for a chance!
I always use broth when making soup or roasts. Gives an extra flavor boost. Pretty much any recipe that will contain meat can be helped along with broth instead of water.
I use chicken broth instead of water for cooking rice.
I have only used pankp to bread and fry. It makes whatever you are frying lighter than using other bread crumbs
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Use chicken broth instead of water for cooking rice. I also like to coat my onion rings with panko after dipping them in batter before frying. makes them extra crispy
jwatkk at comcast dot net
My tip is for broth. i tend to use broth instead of water when I’m making rice because of the better flavor.
I have never tried Panko but I think it would be great for chicken parm.