The day before: Put the whole chicken breasts with the cooking sake and salt in a plastic bag. Rub the flavorings into the meat lightly over the bag, and leave to marinate overnight.
The day you plan to serve it: Put the ☆ ingredients in a bowl and mix well. This is easier if you open up a plastic bag in the bowl and mix the ingredients in the bag.
Take the chicken breasts out of the marinating bag, and cut diagonally into easy to eat pieces. Put the cut up chicken back into the bag, add the cake flour and coat the chicken with it.
Add enough olive oil to cover the bottom of a frying pan, and heat.
Transfer the flour-coated chicken to the bag with the ☆ ingredients, and coat the chicken evenly with the herbed panko.
Pan fry the chicken.
When they're golden brown on one side, turn the piece over. When the chicken is browned on both sides it's done.
Sprinkle with some chopped parsley to make it look pretty.
The flour acts as a binder, so the breadcrumb coating will stick well to the chicken and make it easy to eat.
Try white fish instead of chicken. This is delicious too.
Story Behind this Recipe
I always think that prepping food right after bringing the ingredients home is a bother. So in order to test how well sake works in such situations, I tried marinating whole chicken breasts in sake and cooking it the next day. The results were great - the sake really made the chicken delicious. Since this is home cooking, I think it's important to keep things simple.
Chicken breast meat tends to get dry and stringy, but the sake keeps it moist even when cooked. You just need to put the chicken and the flavoring ingredients in a bag, so it's easy. Chicken coated with bread crumbs is usually baked in the oven, but I prefer the easiness of cooking things quickly in a frying pan.