Seems like leftovers are making all my tasty sandwiches possible these days but hey nothing wrong with that but oh man, when a sandwich inspiration strikes it does so big time. This inspiration struck when I was cooking my wonderfully tasty panko breaded fried chicken as I do occasionally for dinner. Lucky for me I also had leftover goat cheese mashed potatoes on hand from my famous Chicken Juliette dish to really make this work. I digress, as soon as I got these tasty mashed potatoes out of the fridge I knew what had to be done. For these mashed potatoes are tasty enough to make a sandwich taste like heaven.
Ingredients for Goat Cheese Mashed Potatoes
- 4 large red potatoes
- 4 ounces soft goat cheese
- 1 stick unsalted butter
- 1 1/2 teaspoon sea salt
- 1 sweet onion
- 1 cup milk
Steps for the goat cheese mashed potatoes:
Wash the potatoes. I like to use a little bit of baking soda, and scrub the potatoes. Make sure to rinse well.
Cut the potatoes in 1 inch pieces. There is no need to peel, unless you want to.
Place the potato pieces in a large stock pot, and cover with water. Make sure the top is about two inches above the top of the potatoes.
Put the pot on the stove over medium low heat.
Heat until the potatoes are tender; about 40 minutes.
While the potatoes are cooking, cut the onion into chunks and put them in a blender along with the milk.
Puree the onion and the milk together, then transfer the liquid to a medium-sized pot with the stick of butter and the salt.
Heat over low heat, stirring occasionally, until the butter has melted.
When the potatoes are tender, drain them in a colander.
Pour a little bit of the onion mixture into the blender, and add about a third of the potatoes.
Pulse until creamy.
Pour the mashed potatoes back into the stock pot.
Repeat until all the potatoes are mashed.
On the stove, heat the potatoes over low heat.
Add the goat cheese, and stir until the cheese has melted and is completely combined.
Ingredients for Panko Breaded Chicken:
- Boneless Chicken Breast (unfrozen)
- Panko Bread Crumbs
- Parmesian Cheese
- Italian seasoning
- Peanut Oil for frying the chicken
Take 3/4 of a can of plain panko bread crumbs in a bowl and season with a tsp and a half of Italian seasoning, 1/2 tsp of salt, and a tsp and a half of parmesian cheese.
Dip each chicken breast into the egg-wash making sure to completely cover.
Then dip each chicken breast into your panko bread crumb mix.
Fry each panko covered chicken breast in a pan of Peanut Oil on each side for about 5 to 7 minutes on medium heat and until the bread crumbs are golden brown (insures extra crispiness).