BAKED PANKO CHICKEN PARMESAN
Make and share this Baked Panko Chicken Parmesan recipe from Food.com.
Provided by C. Lloyd
Categories Chicken Breast
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
- Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
- Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
- Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.
Nutrition Facts : Calories 259.7, Fat 10.1, SaturatedFat 4.5, Cholesterol 154.2, Sodium 1136.4, Carbohydrate 25.5, Fiber 1.6, Sugar 2.4, Protein 15.7
BAKED CHICKEN PANKO
Make and share this Baked Chicken Panko recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, beat egg and milk together; add salt.
- Lightly dust chicken with the flour.
- Immerse chicken breasts into egg/milk mixture, coating thoroughly.
- Spread Panko onto large plate or into large bowl.
- Roll breasts in Panko, coating thoroughly.
- Spray 9x13 baking pan with cooking spray.
- Place chicken in the pan and then spray the chicken with cooking spray.
- Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
- Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.
BAKED PANKO-CRUSTED CHICKEN TENDERS
Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.
Provided by France C
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
- In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
- Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g
BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING
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
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
PANKO CRUSTED BAKED CHICKEN DRUMSTICKS
I was searching for a good baked chicken recipe with Panko that didn't have Parmesan cheese as an ingredient. My mouth likes it, my waist doesn't. Anywho this is a hybrid of a recipe I was experimenting with, and I think it's pretty tasty and kinda lean ;-) You be the judge....
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 1h40m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl, combine all of the ingredients except the cooking spray. Use a whisk to be sure the ingredients are all combined well. Set aside.
- Wash the chicken drumsticks in cold water; don't dry them.
- Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs.
- Lightly spray the drumsticks with the vegetable oil.
- Bake, loosely covered with aluminum foil for 45 minutes.
- Remove from oven. turn chicken over. and top each drumstick with some of the leftover crumb mixture. Spray once again, liberally with the vegetable oil.
- Return the baking sheet to the oven, this time uncovered for another 45 minutes.
PANKO CRUSTED OVEN BAKED CHICKEN WINGS
I have been playing around with recipes for chicken wings at home and I came up with this. Panko crumbs (found in the Asian aisle or sometimes with the bread crumbs) are very crunchy. Baking the wings is better than frying if you are trying to cut down on fat. These turn out so crunchy, then you can 'spin' or coat them with your favorite sauce. Absorbs into the panko, but still keeps the crispy texture. Reminds me a little of Hooter's breading. Also, try to find Amish wings, they are tastier and usually larger than typical wings. Enjoy!
Provided by Ms. DMAC
Categories High Protein
Time 45m
Yield 12 wing dings, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 425.
- Pour the flour into a shallow bowl or dish and season with salt.
- Beat the eggs until foamy in a medium sized bowl.
- Pour the Panko Breading into a shallow bowl or dish. You may need to add more as you go on, use best judgement.
- Take the wings, rinse and dry well with paper towel.
- One by one, Dredge in the flour, then dip in the egg. Shake off excess.
- Place each wing into the Panko crumbs, pressing the crumbs onto the chicken on all sides, coat well. Gently shake off excess.
- Place breaded wings on a non-stick baking sheet. Bake for 25-30 minutes.
- When done, flip over and put the broiler on Low for 2 minutes each side. You may want to drizzle a little butter before broiling. Keep a close eye, the breading does not need to be brown like typical bread crumbs, it will be crispy even if it looks white still.
- While the wings are still hot, put a few good shakes of your chosen sauce into a bowl and coat the wings one by one with the sauce. Let sit for about 5 minutes before serving. Wings are great with no sauce as well.
- First time trying I used Spicy Szechuan Peanut Sauce Recipe #72983 and loved it as well as some generic Honey BBQ sauce and also some Frank's Red Hot Buffalo Wing sauce and all were great!
Nutrition Facts : Calories 833.5, Fat 33, SaturatedFat 9.2, Cholesterol 324.7, Sodium 770.9, Carbohydrate 82.5, Fiber 4.5, Sugar 5.5, Protein 47.3
BAKED PANKO CHICKEN NUGGETS
These are a more adult version of chicken nuggets that are really easy to make, lower in fat than the traditional style nuggets, and classy enough to serve to company. Great with any dipping sauces.
Provided by Meghan
Categories Chicken Breast
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into bite size nugget pieces.
- Mix in bowl with oil, garlic, salt, pepper and chili power to taste. You can add variety here, but using whatever type of seasonings you want!
- Allow to marinate for 30 minutes.
- DO NOT drain. Stir in panko bread crumbs into the chicken until well coated and allow to sit for 5-10 minutes to absorb the moisture and stick better.
- Bake in a glass dish for 15 minutes at 475 degrees.
- Serve with dipping sauces.
BAKED PANKO CHICKEN THIGHS
It's fried chicken thighs without all the work.
Provided by tonye
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
- Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
- Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
- Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
- Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 285.6 calories, Carbohydrate 14.2 g, Cholesterol 91.8 mg, Fat 16.7 g, Fiber 0.1 g, Protein 22.3 g, SaturatedFat 7.5 g, Sodium 490.5 mg, Sugar 1 g
PANKO BAKED CHICKEN THIGHS ( CONVECTION TOASTER OVEN)
This simple recipe is my invention. I am a lover of chicken and I especially enjoy baked chicken. I love the dark meat and it is so tasty when it's coated because that seals in the juices keeping the meat tender and delicious.
Provided by Jo Zimny
Categories Chicken
Time 50m
Number Of Ingredients 5
Steps:
- 1. Heat your toaster oven to 375'F. Put the oven on the convection setting.
- 2. Line your toaster oven baking tray with heavy aluminum foil. Spray the aluminum foil with baking oil
- 3. Clean the chicken thighs by removing all the excess fat. Wash and pat dry.
- 4. Put the egg white in a shallow bowl. Put the panko bread crumbs in a shallow bowl.
- 5. Dip the thighs in the egg white. Roll in the Panko. Make sure you cover all the meat.
- 6. Place in the prepared baking tray and sprinkle with fresh cracked black pepper and sea salt. Spray the tops of the chicken with more cooking spray. Bake for 30 minutes.
- 7. Remove from oven and let the meat sit for 10 minutes then serve.
- 8. Enjoy!
BUTTERMILK BAKED CHICKEN WITH PANKO & SPICES
I needed a recipe almost fat free. After marination, this would be fast and juicy that could be heaten up if need be. This is the recipe. Note: If you have large chicken breasts increase the Panko and spices. You could double the breading recipe.
Provided by Montana Heart Song
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak chicken breasts in buttermilk or buttermilk substitute. Soak at least 6 hours.
- Turn breasts over after 3 hours on each side.
- Drain breasts in a colandar and discard the buttermilk.
- In a gallon ziplock sack, add Panko crumbs, Mrs. Dash, cilantro, garlic salt, white pepper and paprika. Shake, shake shake.
- Spray Pam on flat baking pan.
- Preheat oven 400.
- Put the pan in the oven to heat.
- Place one chicken breast at a time in the sack and shake until covered.
- Do that with each piece. Place all on the hot pan and bake 10 minutes on each side.
- Take a flat spatula to turn the chicken in the pan. Slice in strips if desired before serving. Marination time is not included in work time.
Nutrition Facts : Calories 204.2, Fat 4.2, SaturatedFat 1, Cholesterol 76.8, Sodium 269, Carbohydrate 12, Fiber 1, Sugar 2.4, Protein 28.1
CRISPY BAKED PANKO SRIRACHA CHICKEN STRIPS
Make and share this Crispy Baked Panko Sriracha Chicken Strips recipe from Food.com.
Provided by foodart
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes.
- When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating).
- Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl.
- Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well.
- Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack.
- Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing.
Nutrition Facts : Calories 738.1, Fat 27.1, SaturatedFat 7.6, Cholesterol 238.3, Sodium 1316.8, Carbohydrate 60.8, Fiber 2.9, Sugar 15.7, Protein 59.5
BAKED PANKO CHICKEN STRIPS
I came up with this when I didn't have any butter to make garlic panko chicken strips to go with #51884 True Lemon Chicken sauce. Panko is a chunky style of breadcrumb from Japan, giving a nice crunchy finish.
Provided by Heather Sullivan
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper and preheat oven to 200°C.
- Slice the chicken breasts into strips.
- Season to taste with salt, pepper, herbs, spices.
- Dust,dredge or dunk pieces into flour.
- Lightly beat egg whites until slightly frothy.
- Sprinkle some panko on a large plate.
- Dip dusted chicken pieces one at a time into the egg white then into the panko.
- Dip the chicken piece into the egg white and the panko again.
- Place double dipped chicken strips on prepared baking sheet.
- Bake at 200C for 15-20 minutes until chicken is cooked through, slice through a thick piece to check if still pink.
- For lemon chicken, use lemon sauce recipe from True Lemon Chicken and serve over rice, otherwise, serve with favourite dips.
BAKED CHICKEN WITH PANKO & FETA
Steps:
- 1.Preheat the oven to 425°. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onion and two-thirds of the garlic and cook until softened, 3 to 4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss. Drizzle a baking dish with the remaining 1 tablespoon olive oil. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.
BAKED PANKO CHICKEN FINGERS
Make and share this Baked Panko Chicken Fingers recipe from Food.com.
Provided by scarley
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 475? F. In a large skillet, toss the panko with the oil. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.
- In a second shallow dish, whisk together the flour, garlic powder, salt, and cayenne pepper. In a bowl, whisk together the egg whites, water, mustard and thyme.
- Spray a wire rack lightly with cooking spray and place over a rimmed baking sheet. Working in batches, dredge a few pieces of the chicken in the flour, then the egg whites, and finally the breadcrumbs to coat, shaking off the excess between each step. Lay the coated pieces on the prepared wire rack and repeat with the remaining chicken.
- Spray the tops of the chicken pieces lightly with the cooking spray. Bake until the chicken is cooked through, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 544.3, Fat 14.6, SaturatedFat 2.2, Cholesterol 109, Sodium 895.4, Carbohydrate 51.8, Fiber 3.1, Sugar 3.6, Protein 48
PANKO-CRUSTED BAKED CHICKEN
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F, and line a baking sheet with parchment paper or a silicone liner. Place panko in a pie plate or other flat-bottom bowl. In a mixing bowl, combine Miracle Whip, cheese, mustard, hot sauce and black pepper, and stir. Dip the chicken breasts into the mixture, and then roll them in the panko, pressing lightly to make sure the crumbs adhere. Place on the prepared sheet, and bake for approximately 20 minutes, turning once, or until the chicken is cooked through and the panko is browned. Serve hot, room temperature or cold.
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