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This easy panko-crusted chicken recipe is perfect for busy weeknight dinners.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.

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  • One at a time, turn chicken breast halves in butter mixture to coat completely. Dip rounded side of each breast in panko mixture. Place breasts crumb side up in a 10- by 15-inch baking pan.

  • Bake chicken in a 500° oven until crumbs are golden and breasts are no longer pink in center of thickest part (cut to test), about 15 minutes. Place 1 or 2 breast halves on each dinner plate. Accompany with Dijon sauce.

  • Dijon sauce. In a bowl, mix 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 to 1 tablespoon Asian sesame oil, and 1 teaspoon soy sauce. Makes 3/4 cup.

Chef's Notes

Notes: Panko is available in well-stocked supermarkets and Asian grocery stores. If you can't find it, whirl two slices of firm-textured white bread (crusts trimmed) into coarse crumbs in a blender. Spread crumbs in a pie pan and bake in a 325° oven, stirring often, until crisp but not brown, 8 to 10 minutes.

Nutrition Facts

355 calories; calories from fat 53%; protein 33g; fat 21g; saturated fat 6.3g; carbohydrates 3.2g; fiber 0.2g; sodium 666mg; cholesterol 105mg.
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