PANKO-CRUSTED CHICKEN
This recipe is the perfect way to add some extra flavor to your dinner. Combine this recipe with your favorite vegetables and a serving of whole-grains to make a balanced meal.
Provided by EatingWell Test Kitchen
Categories Healthy Baked Chicken Breast Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and coat foil with cooking spray. Set aside. Pour buttermilk into a medium bowl. In another medium bowl combine panko, oregano, cumin, paprika, salt and pepper.
- Dip chicken pieces into buttermilk, allowing excess to drip off. Coat chicken pieces in panko mixture and place, bone-side down, in prepared pan. Coat tops of chicken pieces with cooking spray.
- Bake for 40 to 50 minutes or until chicken is tender and no longer pink (170 degrees F). Do not turn chicken pieces during baking.
Nutrition Facts : Calories 272 calories, Carbohydrate 32 g, Cholesterol 71 mg, Fat 4 g, Fiber 6 g, Protein 30 g, SaturatedFat 1 g, Sodium 283 mg, Sugar 4 g
BAKED CHICKEN BREASTS WITH PARMESAN CRUST
For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.
Provided by Ted Allen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
- Photograph by Charles Masters
Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)
Provided by á-4174
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degree. Lightly coat a baking dish or sheet with cooking spray. Combine first 5 ingredients in a shallow bowl. Dip each chicken breast in the beaten eggs and then coat both sides with the bread crumb mixture. Arrange the chicken breasts on a baking sheet. Bake for 35-40 minutes.
PECAN AND PANKO CRUSTED CHICKEN BREASTS
So easy, get everything ready ahead of time including coating the breasts then refrigerate the chicken until you want to cook it! - Takes 20 minutes to cook! This recipe is from Bon Appetit August 2006 tweaked a tad by me. We enjoyed it. Panko crumbs are available at most Oriental Super markets. There won't be a lot of sauce just enough to drizzle over the breasts
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Sprinkle chicken with salt & pepper.
- Mix panko crumbs with the chopped Pecans.
- Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
- Paint the breasts with the butter and coat them with the panko/nut mixture.
- Heat the skillet over medium heat and put in the breasts
- Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
- Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
- Remove chicken to a platter and keep warm.
- Remove any bits & pieces from the skillet.
- Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
- Add parsley.
- Drizzle sauce over the chicken & serve.
PARMESAN & PANKO CRUSTED CHICKEN
This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.
Provided by Johnsdeere
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
- In a separate bowl add mayonaise.
- Spread mayonaise on chicken then dredge chicken in crumb mixture
- Spray a baking sheet with cooking spray
- Bake at 450º F for 20 mins or until thoroughly cooked.
Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4
PECAN- AND PANKO-CRUSTED CHICKEN BREASTS
Categories Chicken Nut Sauté Kid-Friendly Quick & Easy Dinner Pecan Bon Appétit Sugar Conscious Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture. Place skillet over medium heat. Add chicken and sauté until brown on bottom, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.
- Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots; sauté over medium-high heat 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with salt and pepper; drizzle over chicken.
OVEN-FRIED CHICKEN WITH CRISPY PANKO COATING RECIPE
Steps:
- Serve with your choice of veggies and enjoy.
Nutrition Facts : Calories 534 kcal, Carbohydrate 23 g, Cholesterol 116 mg, Fiber 1 g, Protein 41 g, SaturatedFat 5 g, Sodium 687 mg, Sugar 4 g, Fat 30 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
PANKO PARMESAN CRUSTED CHICKEN WITH WASABI TOMATO SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- For the chicken:
- Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
- For the sauce:
- While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.
- Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use.
PANK-CRUSTED CHICKEN BREAST
An easy and delicious way to prepare chicken breasts. The coating is savory and full of flavor. Adding fresh thyme and lemon adds a freshness to it. The hints of citrus linger in every bite. Once fried, the crust is crisp and the chicken is tender and juicy.
Provided by Debbie Deverill
Categories Chicken
Time 50m
Number Of Ingredients 9
Steps:
- 1. Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
- 2. Place each chicken breast in a large plastic bag or, place between plastic wrap or wax paper, and pound each breast to equal thickness using either a meat mallet or the bottom of a heavy skillet.
- 3. Put some milk in one shallow dish and the bread crumbs in another.
- 4. Pat the chicken dry and season both sides with salt and pepper. Next, run the breast through the milk to coat it. (Alternative: Rub the chicken breast with Dijon mustard instead of the milk.)
- 5. Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
- 6. Lay on a piece of waxed paper.
- 7. Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
- 8. When the oil is hot, lay 2 chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2-3 minutes.
- 9. Turn the chicken and cook until equally brown on the other side, about 2-3 minutes or more depending on the thickness of the chicken breast. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain.
- 10. Serve with lemon wedges. *(I like to use the Japanese Panko bread crumbs. They're larger and give more of a crunch. But, any dry bread crumb will work.)
More about "pank crusted chicken breast food"
PANKO-COATED CHICKEN SCHNITZEL RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 15 minsServings 4
- Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
- In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
- Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
PANKO CRUSTED CHICKEN RECIPE - BLOGCHEF
From blogchef.net
Servings 4Estimated Reading Time 2 mins
- Preheat the oven to 400 degrees F. Cut each chicken breast in half lengthwise to create 2 cutlets. Place the chicken breasts between a sheet of plastic wrap and pound the chicken to an even thickness. Season the chicken breasts on both sides with salt and pepper.
- In a bowl mix together Dijon mustard, garlic, and the herbs. In a plate or shallow pie dish combine breadcrumbs and parmesan cheese. Lightly brush each chicken breast on both sides with the Dijon mustard mixture and then dredge the chicken breasts in the breadcrumb mixture until thoroughly coated.
- Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Place 2 chicken breasts in the pan and brown on each side, carefully flipping with a spatula (about 2-3 minutes per side). Place chicken breasts onto a baking sheet lined with aluminum foil. Repeat with the remaining oil and chicken breasts.
- Place into the oven and bake at 400 degrees F. for 5 to 8 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees F.). Sprinkle with the chopped parsley and serve.
BAKED PANKO-CRUSTED CHICKEN BREAST RECIPE BY JESSICA …
From thedailymeal.com
4/5 (3)Total Time 30 minsServings 2Calories 937 per serving
- Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and grease with a dab of oil.
- Mix flour, salt, and lemon pepper. Dredge the chicken breasts in the flour mixture, then coat with the egg. Cover the chicken in the panko breadcrumbs and place on a baking sheet.
- Heat the oil over medium heat and add the garlic. About 30 seconds to 1 minute later, add the tomatoes and cook for another 2-3 minutes. Add in some green onions (reserve some for decoration, if you want) and cook for another minute or so.
PANKO-CRUSTED OVEN-FRIED CHICKEN RECIPE | COOK SMARTS
From cooksmarts.com
Estimated Reading Time 4 minsTotal Time 30 mins
SPICY PANKO CRUSTED CHICKEN STRIPS | TASTY KITCHEN: A ...
From tastykitchen.com
4.7/5
BAKED CHICKEN BREASTS WITH PANKO CRUMBS RECIPES - …
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CRISPY BAKED CHICKEN BREASTS WITH PANKO AND ... - FOOD & WINE
From foodandwine.com
Servings 4Total Time 25 minsCategory Chicken
- In a medium bowl, stir together the panko, Parmigiano-Reggiano cheese, 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground pepper.
- Rinse the chicken breasts under cold running water and pat dry. Press the panko mixture evenly onto both sides of each breast.
- Heat the oil in a medium nonstick or cast-iron frying pan over medium high heat. Sear the chicken for 3 minutes on each side, until both sides are brown and crispy. Place the chicken on the prepared baking sheet, place it in the oven for 10 minutes, or until the middle is no longer pink and an instant-read thermometer registers 165°.
MUSTARD-HERB PANKO CRUSTED CHICKEN BREASTS | FOR THE LOVE ...
From fortheloveofcooking.net
Reviews 43Category MainCuisine AmericanEstimated Reading Time 2 mins
- Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray.
- Pour the panko crumbs, parsley, cheese, and thyme onto a plate, mix until well combined. Season both sides of the chicken breasts with sea salt and freshly cracked pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated really well. Place the chicken on the baking sheet.
- 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!
PANKO BREADCRUMB CHICKEN (BREADED WITHOUT EGGS)
From whereismyspoon.co
4.8/5 (4)Total Time 45 minsCategory Chicken BreastCalories 273 per serving
- Preheat the oven to 220 degrees/ 430 degrees Fahrenheit (convection oven 200 degrees Celsius/ 400 degrees Fahrenheit). Line a baking tray with baking paper.
- Heat the olive oil in a large frying pan. Fry the panko breadcrumbs, stirring almost continuously, for about 2 minutes or until golden. Immediately, transfer the panko onto a large dinner plate and let cool completely.
- You can also bake breadcrumbs. Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit. Place the breadcrumbs on a baking tray lined with baking paper. Level well. Bake for about 5-7 minutes or until nicely golden, stirring once and leveling again after about 3 minutes. Transfer to a plate and let cool.
- Place some flour on a large plate. Place the yogurt in a shallow bowl. On another large plate, mix the panko with grated Parmesan, oregano, thyme, rosemary, paprika, salt, and pepper. Pat the chicken dry with kitchen towels.
PANKO CRUSTED CHICKEN BREASTS - KITCHEN WITH CLASS
From kitchenwithclass.com
Servings 4Total Time 38 minsCategory Dinner
- Place a sheet pan in the oven. Heat the oven to 450℉. Leave the pan in the oven for at least 10 minutes after it reaches that temperature.
- You want four pieces of chicken that are a reasonably uniform thickness of about ¾”. See notes and pictures above for suggestions if your pieces are larger. Season both sides of the chicken with salt and pepper.
- You will need two shallow dishes that are large enough to place a chicken breast. In one dish, add the two beaten eggs. In the other dish, combine the panko, cheese, parsley, salt, and pepper. One at a time, thoroughly coat the top side of each breast in the egg. Then press the chicken into the panko mixture. Place breading-side-up on a plate until ready to add to the pan. You can add extra breading if you see any gaps.
- Remove the sheet pan from the oven and work quickly. Remember that it is HOT. Add the olive oil to the pan (it may warp; that’s fine) and place the chicken breading side down into the oil. Return to the oven and bake for 18 minutes or until an instant-read thermometer inserted into the thickest portion reads 165℉. These chicken breasts go great with my Parmesan and Chive Make-ahead Potatoes.
CRUNCHY PANKO CHICKEN WITH PARMESAN - FIVEHEARTHOME
From fivehearthome.com
5/5 (1)Total Time 30 minsCategory DrinksCalories 408 per serving
- In a small bowl, mix together mayonnaise and sour cream. In another small bowl, combine Parmesan, bread crumbs, and garlic salt.
- Lay chicken breasts on baking sheet. Spread 1/4 mayonnaise mixture on top and down sides of each chicken breast. Sprinkle 1/4 of Parmesan/bread crumb mixture on top of each chicken breast, covering and lightly pressing it into the mayonnaise mixture.
PANKO CRUSTED CHICKEN PICCATA - NEIGHBORFOOD
From neighborfoodblog.com
4.8/5 (10)Category PoultryCuisine ItalianTotal Time 40 mins
- Butterfly the chicken so each piece is half as thick as it was to begin with. Lay the chicken out on a cutting board, cover with wax paper, then use a meat mallet or rolling pin to pound it to a 1/4 inch thick. Season both sides with salt and pepper.
- Heat half of the olive oil in a large skillet over medium heat. Dredge the chicken breasts in flour, shake off the excess, then dip in the eggs, and coat with breadcrumbs. Add half the dredged chicken breasts to the skillet and fry for 3-5 minutes or a side or until golden brown and cooked through. Remove to a plate.
PANKO BAKED CHICKEN: A HEALTHY COMFORT FOOD MEAL - WEST ...
From westviamidwest.com
4.6/5 (8)Total Time 45 minsCategory MAIN COURSECalories 428 per serving
- Prepare breasts to be small thin pieces of chicken. You can do what ever size you want, but they all need to be the same. Cut them in half so that each piece is about 1/3" thick. Then place them in plastic bag and pound them a little thinner to finish just under 1/4" thick. Pound gently, so they don't disintegrate when finished.
- The goal is to have all chicken pieces similar in size and width so that when you are baking them they cook evenly.
PANKO CRUSTED CHICKEN BREASTS - FOX VALLEY FOODIE
From foxvalleyfoodie.com
4.3/5 (3)Total Time 50 minsCategory EntreeCalories 519 per serving
- Use your fingers to work open a deep opening inside the chicken breast without tearing a hole through the flesh.
- Add half strip of bacon inside the cavity, then cheese, and finally the other half strip of bacon should block the opening.
BAKED PANKO CHICKEN WITH HONEY DRIZZLE - EASY FAMILY RECIPES
From easyfamilyrecipes.com
4.6/5 (11)Total Time 25 minsCategory DinnerCalories 284 per serving
- Prepare the panko mixture by combining the panko with the paprika, garlic powder, salt, and onion powder. Pour the butter over the seasoned crumbs and mix until combined. Set aside.
- Season each side of the chicken with salt and pepper to taste. Then lay them flat on a large baking sheet and spread a very thin coat of mayonnaise over the top of each chicken breast.
- Turn each chicken breast mayo side down into the crumb mixture to coat the top, then return it to the baking sheet. Spoon any remaining crumbs over the top of each chicken breast and pat to secure to the chicken.
- Bake at 425˚F for 10-15 minutes, until cooked through to an internal temp of 165˚F. The time w vary based on the thickness of your chicken.
PANKO FRIED CHICKEN - THECOOKFUL
From thecookful.com
4.8/5 (4)Total Time 30 minsCategory EntréeCalories 734 per serving
- Heat the oil over medium heat in a large skillet or a stock pot to 300°F. Use a thermometer like this one to keep your oil at the right temperature.
BAKED PARMESAN AND HERB CRUSTED CHICKEN - THE COOKING JAR
From thecookingjar.com
4.9/5 (8)Total Time 30 minsServings 2Calories 358 per serving
- Dip the chicken in egg and then coat the chicken breasts with the panko mixture until fully breaded. Pat in any excess breadcrumbs in for maximum crispiness
- Bake at 425 degrees F for about 20 minutes or until the chicken is cooked through and the crust has browned
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