Baked Chicken Strips With Dijon And Panko Coating Recipes

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

BAKED CHICKEN PANKO

Baked Chicken Panko image

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

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 egg
3/4 cup milk
salt, dash
1 1/2 cups all-purpose flour
1 1/2 cups italian seasoned panko breadcrumbs (I use Emeril's)
cooking spray
1/4 cup parmesan cheese, grated (optional)

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 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 Chicken Breasts

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

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 Chicken Breasts

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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