Panko Mustard Chicken Ala Moi Food

AMY'S CRISPY PANKO MUSTARD CHICKEN

Amy's Crispy Panko Mustard Chicken image

If using frozen chicken breasts, be sure to defrost them first and try to use trans-fat free panko (available at Whole Foods). Recipe originally posted here: http://cookingwithamy.blogspot.com/2007/09/crispy-panko-mustard-chicken-recipe.html

Provided by Bunny912

Categories Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon unsalted butter, melted
1 tablespoon mustard
1/4 cup panko breadcrumbs (Japanese-style bread crumbs)
2 boneless skinless chicken breasts

Steps:

Preheat oven to 475 degrees.
Combine the melted butter with the panko crumbs in a small mixing bowl.
Coat chicken breasts with mustard then place on a greased, foil-lined baking sheet.
Put panko-butter mixture on top of the mustard-coated chicken by hand.
Bake approximately 15 minutes or until cooked through and golden brown.

Nutrition Facts : Calories 239, Fat 8.2, SaturatedFat 4.2, Cholesterol 83.7, Sodium 260.3, Carbohydrate 10.3, Fiber 0.8, Sugar 1.1, Protein 29.4

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING

Baked Chicken Strips with Dijon and Panko Coating image

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Provided by Baykat

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Steps:

Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
Mix mustard and garlic together in a bowl.
Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g

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