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Panko Chicken Breast:

  • Chicken breast, butterflied and tenderised 1 pc
  • Bread crumbs, dried 50 g
  • Eggs (class extra), beaten 1 pc
  • Robertsons Chicken Spice
    Robertsons Chicken Spice
    15 g
    Added to cart: Robertsons Chicken Spice
  • Robertsons Origanum
    Robertsons Origanum
    5 g
    Added to cart: Robertsons Origanum
  • Oil 50 ml


  1. Panko Chicken Breast:

    • In a bowl, mix the two bread crumbs together and add the Robertsons herb and spice.
    • Place the chicken breast into the beaten egg wash, then into the breadcrumb mix.
    • Heat the oil in a frying pan and place the crumbed chicken breast into the oil and fry on either side till, golden brown.
    • Transfer into the oven and cook at 170C till fully cooked
  2. Chefs Tip:

    • Serve with herbed mash potato, creamed spinach, pineapple salsa, roasted balsamic beetroot and blistered garlic.
    • Squeeze a little lime juice over the cooked chicken to bring out the flavours of the Robertsons Herb and Spice.