This Panko Crusted Chicken is an easy way to upgrade your chicken recipes. Tender chicken breast is dredged in a crispy panko coating for a quick, delicious meal the whole family will love.
Contents
Ingredients
- ▢ 4 chicken breasts or 2 thick breasts cut in half
- ▢ 2 eggs whisked
- ▢ 1 cup panko crumbs
- ▢ 1/2 cup parmesan cheese finely grated
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon onion powder
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried parsley
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon black pepper
Instructions
Preheat the oven to 425 degrees F F and spray a baking sheet with non-stick spray.
In a small mixing bowl, combine the panko, parmesan, and spices.
Set up your dredging station by arranging a shallow plate with the whisked egg, then the panko mixture into another shallow dish.
Dip each chicken breast in the whisked eggs and then dip into the panko mixture. Press gently to make sure the chicken breast is evenly coated.
Place the crumbed chicken breasts on the baking sheet and top with the leftover panko mixture.
Lightly spray the chicken breasts with olive oil.
Bake for 20-25 minutes, or until cooked to an internal temperature of 165 degrees F and are golden brown.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 13g | Protein: 57g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 235mg | Sodium: 1186mg | Potassium: 940mg | Fiber: 1g | Sugar: 1g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 2mg