Best Panko Chicken With Roasted Asparagus Recipes

CHICKEN ASPARAGUS ROLL-UPS

Steps:

• Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
• Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
• Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

SHEET-PAN BAKED PARMESAN CHICKEN WITH ASPARAGUS & POTATOES

Steps:

• Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Combine cumin, thyme, garlic powder, smoked paprika, salt and pepper in a small bowl.
• Stir oil and half the spice mixture in a large bowl. Add asparagus and potatoes; toss to coat well. Spread the vegetables on one side of the prepared pan.
• Place flour in a shallow dish. Place egg whites in a second shallow dish. Combine panko, 1/2 cup Parmesan and the remaining spice mixture in a third shallow dish. Dredge chicken in the flour, shaking off the excess. Dredge in the egg whites, shaking off the excess, then heavily coat the chicken in the panko mixture. Coat both sides with cooking spray and place on the empty side of the sheet pan.
• Bake, stirring the vegetables and flipping the chicken once, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, about 25 minutes. Toss the vegetables with the remaining 2 tablespoons Parmesan and serve.

PANKO CHICKEN WITH ROASTED ASPARAGUS

Steps:

• Arrange oven racks in centre and bottom of oven. Place a rack on a large rimmed baking sheet, Spray with oil. Place Panko in a shallow dish. Finely grate peel from lime into panko. Stir to mix. Unroll thighs and sprinkle with pinches of salt and pepper. Working with one thigh at a time, spread a little Dijon on both sides. Then coat all over with panko mixture, pressing so that crumbs adhere. Place on rack. Repeat with remaining chicken. For a crunchier coating, lightly spray chicken with cooking spray. Bake in centre of oven about 25 min. without turning. Meanwhile snap tough ends from asparague and discard. Place asparagus on another baking sheet. Drizzle with a little oil and sprinkle with salt and pepper. Roast in the bottom rack of oven during the last 5 to 10 min of chicken baking. Using a vegetable peeler, shave parmesan over asparagus. Serve with lime wedges.

PANKO-ROASTED ASPARAGUS

Steps:

• Preheat oven to 425 degrees F. In a small bowl combine mayonnaise, mustard, and lemon juice. Transfer half of the mixture to a small serving bowl. Cover and chill until ready to serve.
• Place breadcrumbs in a shallow dish. Spread the remaining mayonnaise mixture over asparagus spears. Roll in breadcrumbs to coat. Place in an ungreased 15 x10x1 inch baking pan. Drizzle with oil.
• Roast about 12 minutes or until asparagus is crisp-tender and breadcrumbs are golden brown. Serve asparagus with the reserved mayonnaise mixture.

PARMESAN & PANKO CRUSTED CHICKEN

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.

PANKO ROASTED ASPARAGUS

Steps:

• Preheat oven to 425°F. Snap off and discard woody bases from asparagus. If desired, scrape off scales.
• In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.
• Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a 15x10-inch baking pan. Drizzle with oil.
• Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.

OVEN-FRIED PANKO CHICKEN

Steps:

• Preheat oven to 450°F with rack in middle.
• Stir together panko, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a pie plate.
• Stir together butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl, then brush all over chicken. Add chicken, 2 pieces at a time, to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer, skin side up, to a shallow baking pan.
• Bake chicken until well browned and cooked through, 30 to 40 minutes. Let stand, uncovered, 5 to 10 minutes to crisp.