Best Parmesan Panko Crusted Chicken Recipes

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 PARMESAN CRUSTED CHICKEN WITH WASABI TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• For the chicken:
• Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
• For the sauce:
• While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.
• Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use.

PARMESAN-PANKO CRUSTED CHICKEN WITH LEMON BUTTER S

Steps:

• 1. Set up an assembly line of three rimmed dishes. In the first dish, add the flour, salt, and pepper; mix well. In the second dish, add the 2 beaten eggs. In the last dish, combine the panko and parmesan cheese.
• 2. Preheat oven to 350° F. Line a large jelly roll pan/baking sheet with foil, and top with an oven-safe cookie cooling rack. Spray well with non-stick cooking spray. Set aside.
• 3. Heat 1 tablespoon each of the butter and olive oil in a non-stick skillet over medium-high heat. Once the pan is nice and hot, pan sear the chicken (only 2 at a time to avoid over-crowding) for 2-3 minutes per side. Keep a close eye as they will brown quickly due to the parmesan cheese. They should be nice and golden when you flip them. Once both sides are browned, remove and place onto prepared pan. Add the remaining tablespoon of butter and olive oil and repeat process with the last 2 chicken breasts.
• 4. Place pan into oven and bake for 12-18 minutes at 350º F until chicken is cooked through (cooking time depends on how thin you pound out the chicken).
• 5. For the Lemon Butter Sauce:
• 6. While chicken is baking, add the butter, olive oil, and chicken broth to the pan that the chicken was cooked in. Bring to a simmer and whisk the flour into it until all of the lumps have been removed and it begins to thicken. Season with oregano, salt, and pepper. reduce heat to low. Once chicken is about ready, add the half and half and lemon juice to the sauce and whisk together until warmed through. Serve chicken over mashed potatoes with a drizzle of the sauce. Delicious!

PANKO PARMESAN CRUSTED CHICKEN

Steps:

• Preheat toaster oven to 450. Butter rimmed baking sheet. Melt remaining butter in microwave and set aside. Whisk eggs, mustard and honey in bowl to blend. Mix panko, Parmesan and pepper in separate bowl. Place chicken breast between 2 sheets of saran wrap and use meat mallet to flatten. Cut chicken breast in half. Dip chicken into egg mixture and then into panko mixture. Place on baking sheet. Put remaining panko mixture on top of each piece. Drizzle with melted butter. Bake until browned and cooked through, turning once. About 15 minutes. Serve with brown rice and steamed asparagus.