Monday, June 18, 2012

Panko Crusted Chicken Breast

Looking for a summertime protein option with a twist? This chicken recipe is amazing. The mustard gives the chicken a nice kick while the panko breadcrumbs add a crunchy breading without being too heavy like traditional fried breading. 

Panko Crusted Chicken Breast

  • 1/2 cup Panko crumbs
  • 2 tbsp fresh parsley
  • 2 chicken boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 2 tbsp Dijon mustard
  • 1 clove of garlic, minced
  • Cooking spray
  1. Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.
  2. Pour the panko crumbs, parsley, and salt and pepper onto a plate, mix until well combined. 
  3. Season both sides of the chicken breasts with salt and pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. 
  4. Roll each chicken breast in the panko mixture until coated really well. Place the chicken on the baking sheet.
  5. Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!

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