Have you ever tried Panko for coating chicken? We've actually got a recipe or two on here using it and it's delicious. However, now that I've tried it, I think that the Italian-seasoned Panko is even better. In fact, this crusted chicken was a big hit with all of my family tonight!
I served the chicken on a lightly seasoned bed of thin spaghetti. YUM!
Italian Panko Crusted Chicken
2 1/2 pounds chicken breasts (4-6 breasts)
2 eggs
1 box Italian seasoned Panko (in the baking aisle)
1 teaspoon garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil (can use a little more, if desired)
Preheat oven to 400 degrees. Pour olive oil into 10 x 15 x 1 inch baking dish or pan. Spread olive oil evenly across bottom. (I used my Pampered Chef stone dish.) Cut chicken in half, lengthwise. Place chicken in large, freezer-type zip top bag. Flatten chicken with meat mallet. Break two eggs into shallow dish. Stir eggs with fork to mix whites/yolks together. In medium bowl, mix together Panko, garlic powder, salt and pepper. Dip chicken into egg, then into Panko mixture, coating both sides well. Place in oiled baking dish. Bake for 35-45 minutes, or until chicken is no longer pink inside.
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1 comment:
I guess I didn't realize they sold Italian seasoned Panko! Thanks for the tip!
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