Fleur de Lis

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Thursday, April 26, 2018

Panko Parmesan Crusted Chicken Breasts


Doesn't that chicken look crunchy? Crispy? Yummy? Best of all it was baked in the oven! No frying here. The Panko coating gave the chicken breast a wonderful texture and the Parmesan cheese was a tasty addition as well.

4 boneless, skinless chicken breasts
3/4 cup self rising flour
1 egg, lightly beaten
3 cups Panko bread crumbs
2 T. dried Italian seasoning (divided)
2 t. salt (divided)
freshly ground black pepper
3 T. grated Parmesan cheese (divided)

Preheat oven to 375 degrees F.  Sprayed a rimmed baking sheet with non-stick spray and set aside.

Place three shallow plates or pie tins side by side. Add flour to the first one and carefully stir in 1 T. of the Italian seasoning with 1 t. salt and a few grinds of black pepper.

In the second container, add lightly beaten egg and 1 t. salt.

In the third container, add the Panko bread crumbs, the remaining Italian seasoning and 2 T. of the Parmesan and carefully stir together to combine.

Place one chicken breast in between two layers of plastic wrap. Using a meat mallet, pound the chicken breast out to a thickness of about 1 inch. 

Coat the chicken breast in the flour mixture, then move on to coat both sides in the egg, and then finally, press the chicken down gently into the Panko to completely coat both sides.  

Place on prepared baking sheet.  Continue with other chicken breasts with the same method.

Bake for 40 minutes and remove from oven. Sprinkle chicken with remaining Parmesan and return to oven for five additional minutes. 

Check chicken with an instant read thermometer.  Internal temperature at the thickest part of the chicken should be 165 degrees F.

You can serve over noodles with sauce or, if you're limiting carbs, simply spoon a little of your favorite sauce onto the plate and then top with the chicken breast.

You won't miss the noodles!

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