Crispy Parmesan Chicken Food

CRISPY PARMESAN CHICKEN

Steps:

• Holding your knife parallel to the cutting board, carefully slice into each breast horizontally, taking care not to slice all the way through the meat. Fold each breast open like a book so it lies flat.
• Place the breasts in a ziptop plastic bag. Add the buttermilk to the bag and seal it. Squish the contents around to ensure all of the chicken is coated with buttermilk. Marinate for at least 30 minutes or up to 24 hours.
• Heat oven to 425ºF. Line a baking sheet with foil, and coat the foil with nonstick spray.
• Set out 3 shallow dishes for a three-step breading station. In the first dish, combine the flour, onion powder, salt and pepper; mix well. In the second dish, combine the egg whites, milk and hot sauce; whisk together until slightly frothy. In the third dish, combine the Parmesan and flaxseed; mix well.
• Shake the excess buttermilk off one of the chicken breasts, and press it into the first dish, coating both sides with seasoned flour. Shake off the excess flour, then dip it into the second dish, coating both sides with egg mixture. Finally, lay the chicken in the third dish, coating both sides with the cheese-flaxseed mixture. Place the breast on the prepared baking sheet, and repeat with the remaining 3 chicken breasts.
• Mist the top of each breast with nonstick spray. Bake for 25 to 35 minutes, or until browned and crispy.

CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• Combine cheese, crumbs and seasonings in shallow dish.
• Cover rimmed baking sheet with foil; spray with cooking spray. Dip chicken, 1 breast at a time, in butter, then in cheese mixture, turning to evenly coat both sides of each breast with each ingredient; place on prepared baking sheet.
• Bake 20 min. or until chicken is done (165ºF).

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

CRISPY PARMESAN CHICKEN

Steps:

• Flatten chicken breasts to 1/4-in. thickness. Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

CRISPY PARMESAN ROAST CHICKEN

Steps:

• Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
• Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
• When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
• Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

CRISPY CHICKEN PARMESAN

Steps:

• 1.Preheat oven to 400°F. 2.Heat oil in a large skillet over medium heat and saute garlic and onion for 5-7 minutes. Add tomatoes and heat for an additional 5 minutes. Stir in the cans of diced tomatoes and sauce and bring to a boil. Boil for 5 minutes. Reduce heat to low and stir in tomato paste, salt, pepper and basil and continue to heat for 10 minutes. 3.Prepare Crispy Chicken Strips according to package directions on a foil-lined baking pan. 4.Prepare pasta according to package directions. 5.When Crispy Chicken Strips are cooked, remove from oven and leave on same baking pan. Place 1 piece of mozzarella cheese on each Chicken Strip and cover with ¼ cup of the basil tomato sauce. Return to the oven and heat for 5-7 minutes or until cheese has melted. 6.Serve over prepared pasta. - Remember to wash hands and surfaces before preparing food

CRISPY PARMESAN CHICKEN

Steps:

• Preheat your oven to 430° F (220° C) with the rack in the center. Line an oven baking tray with parchment paper or grease with non stick cooking spray. Keep aside.
• In a large bowl combine eggs, garlic, basil, dry parsley, salt and pepper. Put chicken fillets into the egg mixture and coat evenly. Cover with plastic wrap and marinate for 10-15 minutes. Alternatively, you can marinate it overnight.
• Just before cooking chicken, mix breadcrumbs, Parmesan cheese, onion powder and garlic powder in a shallow bowl. Dip each chicken fillet into the Parmesan-breadcrumb mixture to coat evenly.
• In a large skillet heat oil over medium-high heat. Cook chicken until crispy and golden on both sides, about 4 minutes per side. Transfer on the prepared baking tray.
• Top each fillet with the tomato sauce (about 2 tablespoons per fillet), mozzarella cheese slices and shredded Parmesan cheese. And top with panko mixture.
• Bake for 15- 20 minutes at 430° F (220° C) until cheeses melt and crumbs start to brown.
• In a medium saucepan heat one tablespoon of oil over medium heat. Cook onion until transparent, about 2 minutes. Add the minced garlic and cook until fragrant, about 20-30 seconds.
• Add the tomato puree. Season the sauce with salt, ground pepper and Italian mixed herbs. Cook for a few minutes or until sauce thickens slightly. Adjust salt and pepper to your liking.
• In a small bowl mix together panko breadcrumbs, olive oil and garlic powder.

PARMESAN CHICKEN

Steps:

• Preheat the over to 200C/fan 190/gas 5.
• Peel and roughly chop the carrots and parsnips and boil in a pan of salted water for approx 8 minutes.
• Whilst the carrots and parsnips are boiling, place the egg white in a medium sized bowl. Dip each chicken breast into the egg white and then straight into the grated parmesan, coating the full area of the breast. Place the coated breasts onto a baking tray and place in the centre of the oven for 25-30 minutes.
• In a small bowl combine the honey and a knob of salted butter with some salt and pepper. Place in the microwave for approx 30 seconds until the butter is melted. Remove the parsnips and carrots from the boil, drain and distribute evenly on a baking tray. Drizzle the honey and butter mixture over the carrots and parsnips. Shake the tray to coat the vegetables and place on the top tray of the oven for 20-25 minutes (the vegetables should be ready at the same time as the chicken).
• About half-way through the cooking time of the chicken, place the four slices of prosciutto on a tray in the centre of the oven; again these will be ready and crispy at the same time the chicken has finished cooking.
• Slice the leeks thinly and place in a pan with the knob of salted butter and garlic puree on a medium heat. Cook for approx 5 minutes until the leeks have begun to soften. Add the cream and grated cheddar and stir. Keep on a low heat for another 5 minutes, stirring occasionally.
• Remove the now crispy prosciutto from the oven and roughly break into large chunks. Place a spoonful of creamed leeks on each plate and scatter the prosciutto on top. Neatly arrange the parmesan chicken breast on top and the honey carrots and parsnips alongside. Enjoy!

CRISPY PARMESAN CHICKEN STRIPS

Steps:

• Cut the chicken breast into strips--the size is your choice.
• Crush the seasoned croutons and place in a dish.
• Add the Parmesan cheese, parsley, and garlic salt--mix well.
• In a separate bowl whisk the egg whites and water together.
• Dip the chicken into the egg wash and then into the crumbs.
• Place on sprayed pan and bake at 450 degrees for 14-16 minutes.
• Serve with Ranch Dressing.

CRISPY PARMESAN CHICKEN QUARTERS WITH ROAST POTATOES

Steps:

• Parboil the potatoes. Cut the potatoes into quarters and add them to a pot of rapidly boiling salted water. Cook until fork tender - about 5 - 7 minutes. You can also cover them in water and microwave for 5 - 7 minutes or until fork tender.
• Preheat oven to 190 C / 375 F on the convection setting if you have it.
• In a small bowl combine the dried oregano, sumac, black pepper and half of the salt.
• Cut the lemon into slices and cut the garlic bulb right down the center into two mirrored halves.
• Line a sheet pan with parchment paper or reusable baking paper.
• Prepare the chicken quarters. Whether you wash them or not, they have to be very dry. Either don't wash them (see notes) or thoroughly pat them dry with a lint-free kitchen cloth or paper towel.
• Put the chicken on the baking sheet and drizzle one tablespoon of oil, using one hand to rub it in while the other hand sprinkles the spice mixture. After you give the chicken a good massage to loosen it up, arrange it on the baking sheet skin side up and sprinkle it with the cheese.
• Once the potatoes are fork tender, drain them well and set them aside until they stop steaming. When they stop steaming, drizzle them with the remaining 2 tablespoons of oil and sprinkle in the remaining salt - use a large spoon to gently turn them to coat fully in the oil.
• Arrange the potatoes, lemon slices and halved garlic bulbs alongside the chicken on the baking sheet.
• Use the remaining tablespoon of oil to drizzle over the garlic and lemon slices.
• Bake in the preheated oven for 50 minutes. Serve immediately.

CRISPY PARMESAN CHICKEN

Steps:

• Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.
• Mix together the breadcrumbs and parmesan.
• Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.
• Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.
• For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt.
• Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.
• Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.
• Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.

BEST CHICKEN PARMESAN

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with foil (for easy cleanup) and spray with nonstick cooking spray. Set aside. Roll out a piece of parchment paper (for breaded chicken to rest before frying). Set aside.
• Place chicken breast halves between two sheets of plastic wrap or parchment paper (I like to use freezer bags) and pound chicken to an even thickness of 1/4-1/2 inch. Set aside.
• Line up 3 shallow dishes. In BOWL 1: add flour, BOWL 2: whisk eggs, BOWL 3: mix panko, 3/4 cup Parmesan cheese and all Chicken seasonings.
• Working with one chicken cutlet at a time, dip both sides of the chicken into the flour, followed by the egg (let excess drip off) followed by the panko. Press the panko firmly into the chicken so it's evenly coated and breadcrumbs stick. Place finished chicken on prepared parchment paper. Let rest 15 minutes.
• Meanwhile, prepare 5 Minute Marinara by combining all of the Marinara ingredients in a medium saucepan over medium-high heat. Decrease heat to a simmer and cook for 5 minutes then keep warm on low until ready to use, stirring occasionally. (You will not use all of the Marinara on the chicken.)
• Melt butter in olive oil over medium-high heat in a large skillet. Once very hot, lower the heat to medium (350 degrees F) and fry 2-3 cutlets at a time until they are golden and crispy on each side, about 3 to 4 minutes per side. Place fried cutlets on prepared baking sheet. Repeat with remaining chicken.
• Top each cutlet with 1/4-1/3 cup Marinara followed by 2 slices mozzarella. Sprinkle evenly with 1/4 cup Parmesan.
• Bake at 450 degrees for 10-15 minutes (depending on thickness of chicken) or until chicken is cooked through. Garnish with fresh basil and serve with pasta and remaining Marinara if desired.

CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F.
• Mix cheese, crumbs, and seasonings in a bowl/dish.
• Dip chicken in butter and dredge in cheese/bread crumb mixture and place chicken in greased 15x10 baking dish.
• Bake 20 minutes or until chicken is cooked through.

CRISPY PARMESAN CHICKEN SALAD

Steps:

• Combine flour, egg, water, baking powder, and seasonings, stir well. Combine panko and parmesan cheese. Dip chicken tenders in batter, removing excess batter with edge of bowl. Dredge in panko mixture. Place on wire rack in refrigerator and allow to rest at least 15 minutes. Before baking, spray chicken tenders with a small amount of olive oil. Bake in 400 degree oven for 20 minutes or until golden brown and internal temperature reaches 165 degrees
• Place tomato halves on parchment lined sheet pan, drizzle with olive oil, and season. Roast tomatoes in 350 degree oven for 45 minutes, or until tomatoes begin to caramelize. While tomatoes are roasting, heat olive oil on medium heat in saute' pan. Add shallots and saute' until caramelized. Add tomato paste and garlic and continue to saute' for 2 minutes. Remove from heat and allow to cool.
• When tomatoes are caramelized remove from oven and combine with shallot mixture in immersion blender canister. Add olive oil, balsamic vinegar, seasonings, and handful of fresh basil. Puree with immersion blender to emulsify.
• Spray olive oil on each side of chicken tenders. Bake chicken at in 400 degree oven for 20 to 30 minutes or until golden brown and internal temperature reaches 165 degrees. Allow to rest 5 minutes, then slice in 1 inch pieces.
• Place eggplant slices on parchment lined sheet pan, drizzle with olive oil and season. Roast in 350 degree oven for 45 minutes or until lightly browned and tender. When cool dice in 1 inch cubes.
• For best results toss each salad serving separately. Combine 1 portion of all salad ingredients (one fourth) in mixing bowl. Drizzle with 2 ounces of dressing and toss., and plate. Top with warm parmesan chicken tenders. Finish with a sprinkle of parmesan.

CRISPY FISH PARMESAN (JUST LIKE CHICKEN PARMESAN)

Steps:

• Preheat oven to 425 degrees F.
• Line up all 10 fish fillets on a baking sheet that has been sprayed with nonstick spray (line it with foil or parchment paper first for super easy cleanup.)
• Bake the fish filets for 12 minutes.
• Meanwhile, bring a pot of water to boil and add a half tablespoon of salt or so. (It should taste like seawater). When it boils, add the linguine. Cook according to package instructions, usually about 8-9 minutes, until al dente. Drain and drizzle with a bit of olive oil.
• Take the fish out of the oven and flip each fillet. Sprinkle each fillet with about a teaspoon of shredded parmesan.
• Return to the oven for 6 minutes.
• Take it out of the oven. Spoon about a tablespoon of marinara sauce on each fillet, then top with a thin slice of mozzarella cheese. Return to the oven for another 4-6 minutes (last time I promise!), until cheese is melted.
• Remove from the oven.
• Heat the marinara sauce on the stove or in the microwave.
• Divide the linguine between 4 plates. Top with warmed marinara sauce and 2-3 fillets.
• Top each plate with chopped basil and serve.

CRISPY CHICKEN PARMESAN

Steps:

• Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
• Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
• When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
• Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
• Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
• Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
• Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
• Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

CRISPY BAKED PARMESAN CHICKEN

Steps:

• Begin by preheating your oven to 375 degrees. Spatch cock your chicken by cutting along both sides of the spine and removing the spine. (Don't toss the spine! There's juicy meat there). Rinse your chicken and pat dry. Add your green seasoning, all purpose, chicken seasoning, onion & garlic powder, and paprika. Massage it into the chicken, making sure to get seasonings under the skin as well.
• Grab a pestle & mortar and add your olive oil. Add your freshly chopped parsley, cilantro, rosemary, thyme, and garlic. Grind the seasonings until they form a paste. You can try a food processor or simply grab a small bowl and use a blunt object to grind the seasonings if you don't have a pestle and mortar. Make sure to rub the fresh seasoning all over the chicken and be sure to get it under the skin.
• Place it into your cast iron skillet (or baking dish if you choose) and cook for 1 hr 25 minutes on 375 degrees. Be sure to baste the chicken with its juices every 20-30 minutes or so to prevent the chicken from drying out. After 1 hr 25 minutes, in a small pan, melt 6 tbsp of salted butter and add the grated parmesan cheese. Optional: you can sprinkle more freshly chopped parsley into the butter.
• Remove the chicken from the oven, pour the melted butter and parmesan cheese all over the chicken, turn your oven up to 400 degrees and place the chicken back into the oven for another 15-20 minutes. Keep an eye on it to make sure it doesn't burn! Remove and enjoy!

CRISPY CHICKEN PARMESAN

Steps:

• To make the tomato sauce: Heat the oil in a large skillet over medium heat. Add the leek and oregano to the pan and sauté until the leek is softened, 4 to 5 minutes. Add the garlic, and cook until fragrant, about 30 seconds. Add the tomatoes and salt and bring to a boil. Let simmer, stirring occasionally, until cooked down, about 20 minutes. Season to taste with salt and pepper.
• To make the cutlets: Pat the cutlets dry with paper towels and season well with salt and pepper. Place the flour in a shallow dish, the eggs in a second dish. Combine the breadcrumbs and Parmesan cheese and place in a third shallow dish. Dip the cutlets first in the flour, then the eggs to cover completely. Let the excess drip off before placing in the breadcrumb mixture. Press down in the breadcrumb mixture, so that the cutlets are well coated, then transfer to a plate. Repeat with remaining cutlets.
• Preheat the oven to 350F.
• Pour enough oil in a nonstick frying pan to come up ½ inch up the side of the pan, and place over medium heat. The oil will be hot enough when you place a corner of the cutlet in it and it sizzles. Fry the cutlets in batches without crowding the pan, until browned and cooked through, 4 minutes per side. Let drain on paper towels.
• Spread the bottom of a 9 by 13-inch pan with half of the sauce, then top with the cutlets in one layer. Drizzle the remaining sauce on top, then sprinkle lightly with the mozzarella and remaining Parmesan cheese.
• Cover the pan with foil and bake until the cheese melts, 10-15 minutes. Uncover and cook until the sauce is bubbly and the cheese is browned, 8-10 minutes.
• Serve hot.

CRISPY PARMESAN CHICKEN

Steps:

• Serve the chicken breasts with the sauce drizzled on top, and a side of spinach sauteed with garlic and dried chilies.

CRISPY, DELICIOUS CHICKEN PARMESAN

Steps:

• Make marinara sauce: Heat oil in a medium sauce pan over medium-low heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add garlic and cook until fragrant, 2 to 3 minutes. Add tomatoes and bring to a boil. Reduce to a simmer and cook until sauce has thickened, 28 to 30 minutes.
• Meanwhile, make chicken: Season chicken with salt and pepper. Beat eggs until frothy in a bowl. In a second bowl, combine bread crumbs, 1/2 cup Parmesan, and garlic powder. Season with salt and pepper.
• Preheat oven to 350°F. Heat canola oil in a large cast iron pan or dutch oven over medium heat until temperature reaches 350°F with an instant-read thermometer. Dredge chicken in egg (allowing excess to drip off) and then in bread crumb mixture (pressing to help adhere), and gently lower into oil. Fry, turning once, until golden brown and cooked through, 4 to 6 minutes.
• Arrange chicken in the bottom of an 8-by-8-inch broiler safe baking dish. Top with marinara sauce, mozzarella, and remaining 1/2 cup Parmesan. Bake until warmed through, 10 to 12 minutes. Switch oven to broil. Broil until cheese is golden brown, 1 to 2 minutes.

CRISPY PARMESAN CHICKEN WITH GARLIC SCALLION COUSCOUS & LEMONY ROASTED CARROTS

Steps:

• • Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.
• • In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. • Pat chicken* dry with paper towels; season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread out across entire sheet). • Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
• • Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots on a second sheet.) • Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes. (For 4, roast chicken on middle rack and carrots on top rack.) • Transfer chicken to a plate to rest. TIP: If carrots are done before chicken, remove from sheet and continue roasting chicken.
• • While chicken and carrots roast, add couscous to boiling water. Cook until tender, 6-8 minutes. Drain thoroughly. • Melt 2 TBSP butter (3 TBSP for 4 servings) in empty pot over medium heat. Add scallion whites and garlic; cook until softened, 1 minute. • Return cooked couscous to pot and stir until coated. Taste and season with salt and pepper. Turn off heat.
• • Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.
• • Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.

CRISPY BAKED PARMESAN CHICKEN STRIPS

Steps:

• Preheat oven to 400 degrees F. Line baking sheet with parchment paper, or grease with olive oil.
• Cook the rice as directed on package.
• Heat oil in a skillet over medium. Once hot, add panko breadcrumbs and lightly toast. Stir constantly for 5 minutes, until lightly browned.
• Remove from skillet and pour onto a plate. Add shredded Parmesan, oregano, pepper and salt. Gently toss together and set aside.
• Whisk egg, mustard and water in a medium sized bowl until fully combined; set aside.
• Add flour to another dish of similar size.
• Place these dishes in order of dredging: flour, egg, breadcrumbs, and lastly the prepared baking dish to set the coated chicken onto.
• Cut chicken into strips. Dip each strip into the flour, then the egg, and then gently add to the panko, pressing mixture onto the chicken. Place onto baking sheet. Spray chicken strips with cooking spray. Bake for 15 minutes, or until no longer pink in the center.
• While the chicken cooks, whisk the yogurt, Dijon and honey together in a small dish. Cover and keep in the refrigerator until ready to serve as dipping sauce.
• Cut carrots and celery into sticks.
• Serve chicken with rice, veggies sticks and grapes.