To All Posts
To Posts by Email
Congratulations, Cathy!! You are the winner of the Progresso Prize Package! Keep an eye on your mailbox, you should be receiving it soon!
Thank you to everyone that entered! Be on the lookout….there are more great giveaways to come!
If you’re looking for some helpful cooking tips and exciting new recipes, visit Progressofoods.com and Progressobroth.com for celebrity chef Michael Chiarello’s expertise on casual weekend entertaining, preparing a holiday feast or inspiration for a weeknight meal – all using Progresso panko bread crumbs and Progresso broth.
If you’ve never cooked with panko before, now is your chance because it’s never been easier. Progresso’s panko is a flaky bread crumb which adds a light crispiness to your food and is available in two flavors, plain and Italian.
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.
Below are just a few of Chef Chiarello’s tips to help you create quick, flavorful meals you and your family will enjoy.
Sample Panko Tips:
· Breading 1-2-3: Panko adds the perfect light crunch to fish fillets, chicken breasts and pork chops. Dip in flour, then beaten egg and coat both sides in Panko before frying or baking
· Faux Fried: Instead of frying, bake Panko-coated chicken in a 400F oven for 20 minutes to get the same crispy crunch without the fat
Sample Broth Tips:
· Give New Life to Leftovers: Time in the fridge can steal moisture and flavor; drizzle a little broth over last night’s pasta or casserole before reheating
· Better than H20: Water adds moisture, not flavor; replace water with broth when you cook potatoes, rice and grains
Now that I have you hooked and wanting to try some of Progresso’s panko and broth, I have a great Progresso cooking package for one of you! This awesome Progresso package includes:
- Progresso panko
- Progresso broth
- Measuring cup
- Slotted spoon
- Soup ladle
- Sheet pan for baking
- Recipe booklet
To enter to win, leave a comment with with what dish you would like to try with either the Progresso Panko or Broth. You have until this Friday, Nov. 20th to enter. The winner will be drawn at random and you will have 24 hours to claim your prize! Good luck!
Products, information and giveaway were provided to you by Progresso through Coyne PR
No related posts.
Susan says:
How awesome- I have been dying to try Panko bread crumbs. I want to make the oven fried chicken for my son- he keeps asking for fried chicken- I think it will be perfect. I love the broth too- it makes the best mashed potatoes. Thanks for offering this great giveaway!
November 14th, 2009 at 11:36 pm
Mary says:
I have a coconut shrimp recipe that I have been wanting to try, that requires panko crumbs. I love using panko! Thanks!
November 14th, 2009 at 11:38 pm
Kelli says:
What a great giveaway. I'm excited that Progresso is making Panko now. They've been so hard to find in my local grocery store, and I've been wanting to try them.
November 15th, 2009 at 12:48 am
Joe says:
I'm actually planning on making a spin on chicken parm and chicken cordon blue with the panko bread crumbs. with the crumbs giving the crunch to the rolled chicken
November 15th, 2009 at 3:21 am
Niecey says:
ooh nice. I was just talking tonight about how I'd love to try to make a homemade garlic kiev. The panko crumbs would be perfect for that!
November 15th, 2009 at 5:48 am
Suz says:
butternut squash soup!
November 15th, 2009 at 6:17 am
Dianne says:
I used the Panko bread crumbs to make homemade chicken strips/chunks. I cut up the chicken breast, dipped them in buttermilk and rolled them into the Panko crumbs,seasoned with chicken bouillon, frying them in a canola oil. The whole family commented on how they loved them,. If you didn't want to fry them, they could have been baked with the same result.
My only complaint…it is hard trying to find them at any of my local grocery stores!
November 15th, 2009 at 7:09 am
KarenLee Scharnagle says:
I would love to try the Panko bread crumbs with pork chops…sounds delicious!
November 15th, 2009 at 3:23 pm
Nancy says:
I just took at look at Michael Chiarello's recipes on Progresso's website, and they all looked soooo good! The Mozzarella-Stuffed Portabellas really jumped out at me, though – all covered in Panko bread crumbs…Yummy!
November 15th, 2009 at 4:06 pm
Michele P. says:
I really want to try the Panko bread crumbs-I love fried chicken but would like to try to make it in the oven and not give up the crunchy goodness we are accustomed to. This sounds like it would work great! And I would love to try it with baked pork chops too.
November 15th, 2009 at 8:59 pm
Yolanda says:
I would like to try some chicken parmesan with the panko breadcrumbs!
November 15th, 2009 at 9:21 pm
cwaltz says:
I make a breaded lemon pepper chicken that I would love to try with the panko.
November 15th, 2009 at 10:18 pm
Steph says:
I would like to use the chicken broth to make a homemade chicken noodle soup for the cold winter months coming up!
November 16th, 2009 at 2:05 am
Jay says:
I have a crockpot recipe that uses the chicken broth, chicken, celery, mushrooms that is delicious!
November 16th, 2009 at 10:57 am
Jay says:
I have a crockpot recipe that I could use the broth that is delicious-broth, chicken, celery, mushrooms, and some soy sauce!!
November 16th, 2009 at 5:00 pm
admin says:
Please do share!
November 16th, 2009 at 11:10 am
annenglish says:
I'd love to make crab cakes or stuffed mushrooms with the Panko! As for the broth- lentil barley soup!
November 16th, 2009 at 5:55 pm
Cathy says:
I’ve got a sack of russets with Mashed Potato Gratin written all over them! Left over from a great sale and I’m all out of ideas.
November 16th, 2009 at 12:40 pm
Iris says:
The Progresso Chicken Broth is a must for our traditional Cornbread Dressing for Thanksgiving and I might just have to try the Progresso Panko for my next adaptation of Fried Green Beans…!!
November 17th, 2009 at 12:38 am
michelle says:
would love to try Home-Style Minestrone
November 17th, 2009 at 1:46 am
@ARFoodie says:
I love love love Progresso broths. I use broth just about every time I make rice (which is quite a bit)…I'd like to learn some techniques I haven't done much, like braising chicken in the broth.
As for the panko, I'd like to learn to make healthy, crunchy chicken nuggets…OK, I'm hungry again!
A side note…I recently met Donnie Ferneau of the namesake restaurant, and he swears by a simple baked salmon with seasonings and … you guessed it… panko.
November 17th, 2009 at 2:54 am
Karen says:
I have wanted to try panko. I would love to try making crab cakes or panko breaded chicken.
November 17th, 2009 at 4:16 am
Denise says:
We just recently tried Panko bread crumbs for the first time on fried chicken (have seen it on Food Network several times and wanted to try). We loved the bread crumbs but I would like to try it in the oven (less mess). Also someone mentioned using it on the green bean casserole (my kids love this) and that sounded interesting. Think I will give that a try.
November 17th, 2009 at 7:57 am
Teresa says:
I have always wanted to try stuffed chicken breasts so I would use it for that
joneswifey987 at yahoo dot com
November 17th, 2009 at 7:01 pm
theresa crist says:
I want to try my hand at the caramel apple crisp that uses panko. Yummy!
November 17th, 2009 at 7:23 pm
Sarah says:
I love Panko Bread Crumbs. I want to try breading fish with panko next!
November 17th, 2009 at 7:38 pm
Candi says:
I have never tried Panko bread crumbs before, they sound wonderful. I would love to try them in the recipe I have for Parmesan chicken sandwiches.
November 17th, 2009 at 9:47 pm
tbo says:
I once read about French Toast coated with panko, but I've never tried it.
November 18th, 2009 at 11:27 pm
KellyH says:
Hello! I came over via dealseekingmom! I like panko, but had been using Trader Joe's when I could get them. The nearest tj's is 3 hours away- my mom would go for me. Having Progresso panko would make it more available. I was thinking of trying venison parmesan with it, and I see there is a recipe on Progressofoods site for a Pesto Parmesan chicken that would be a technique to jump off from.
Thanks!
KellyH
November 19th, 2009 at 6:41 pm
Linda F says:
I'd like to try the Panko bread crumbs with fish
November 21st, 2009 at 1:07 am
K. Anne says:
I would love to try and make the breaded mushrooms. Although I am sure the kids would enjoy trying out some panko encrusted chicken nuggets!
November 21st, 2009 at 4:32 am