Panko Crusted Chicken Breast Recipes

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CRISPY PANKO CHICKEN BREASTS

Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 14m

Yield 4

Number Of Ingredients 8



Crispy Panko Chicken Breasts image

Steps:

  • Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
  • Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g

1 pound boneless skinless chicken breasts
1 egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.

Provided by Ted Allen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8



Baked Chicken Breasts With Parmesan Crust image

Steps:

  • Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
  • Photograph by Charles Masters

Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams

2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray

PANKO PARMESAN CRUSTED CHICKEN WITH WASABI TOMATO SAUCE

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 13



Panko Parmesan Crusted Chicken with Wasabi Tomato Sauce image

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.

Cooking spray
6 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup panko crumbs or unseasoned dry bread crumbs
1 cup grated Parmesan
2 cups canned or jarred tomato sauce
2 teaspoons wasabi paste
2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon fresh cilantro leaves, chopped

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN

This is the best oven fried chicken I've ever made, hands down. The buttermilk marinade makes for deliciously juicy chicken and the panko comes out crispy every time. Prep time doesn't include marinating time.

Provided by SilverOpera

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 pieces, 3 serving(s)

Number Of Ingredients 9



Buttermilk Panko-Crusted Oven Fried Chicken image

Steps:

  • Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
  • Preheat the oven to 400 degrees.
  • Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
  • Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
  • Place breaded chicken on a foil-lined baking sheet.
  • Spray chicken with a little non-stick spray.
  • Bake for 25-30 minutes, until coating is crispy and juices run clear.

6 skinless chicken thighs
1 cup buttermilk
1 teaspoon dried thyme (less if ground)
1/4 teaspoon cayenne pepper
1 tablespoon garlic powder
1 1/2 cups panko breadcrumbs
2 eggs, beaten
1 tablespoon all-purpose seasoning (with salt)
pepper

PANKO OVEN FRIED CHICKEN BREASTS RECIPE - (4.5/5)

Provided by á-4174

Number Of Ingredients 8



Panko Oven Fried Chicken Breasts Recipe - (4.5/5) image

Steps:

  • Pre-heat oven to 375 degree. Lightly coat a baking dish or sheet with cooking spray. Combine first 5 ingredients in a shallow bowl. Dip each chicken breast in the beaten eggs and then coat both sides with the bread crumb mixture. Arrange the chicken breasts on a baking sheet. Bake for 35-40 minutes.

1 cup Panko or traditional bread crumbs
1/2 cup Parmesan cheese, freshly grated
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 eggs, beaten
4 skinless, boneless chicken breasts
Cooking oil spray

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



Baked Panko-Crusted Chicken Tenders image

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

½ cup plain fat-free Greek yogurt
¼ cup jarred roasted red peppers - drained, patted dry and chopped
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
1 cup Italian-seasoned panko (Japanese bread crumbs)
1 large egg, lightly beaten

PARMESAN & PANKO CRUSTED CHICKEN

This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.

Provided by Johnsdeere

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Parmesan & Panko Crusted Chicken image

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.

Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4

1 lb chicken, boneless & skinless
1/4 cup mayonnaise
1 cup panko breadcrumbs
1 tablespoon italian seasoning (or more to taste)
1 teaspoon garlic powder
1/4 cup parmesan cheese, grated

PANKO-CRUSTED CHICKEN TENDERS

This recipe is from a New York Times article written by Martha Rose Shulman about how to get kids to eat better by making similar-tasting but healthier versions of their favorite foods. I think it's also a good trick for adults. This recipe uses little oil, so the frying part is a lot cleaner and easier than usual frying.

Provided by ajbard

Categories     Lunch/Snacks

Time 25m

Yield 1 pound chicken tenders, 4 serving(s)

Number Of Ingredients 7



Panko-Crusted Chicken Tenders image

Steps:

  • Season the chicken tenders with salt and pepper. Put the flour in one shallow pie plate or baking dish, the egg mixture in another, and the panko in another.
  • One at a time, dredge the chicken tenders in flour to coat them lightly but evenly. Tap to release excess flour, then dip in the egg mixture, and finally in the panko, turning and rolling the tenders to coat evenly. This will not be messy if you use tongs, or use one hand for dipping into the dry ingredients and the other for dipping into the egg. Make sure the tenders are evenly coated. Shake off the excess crumbs. Place on a baking sheet, and chill uncovered for 15 minutes or up to a day.
  • Heat a wide skillet over medium-high heat. Add the oil. When it is rippling hot, add the breaded tenders. Turn the heat down to medium, and cook for four to five minutes on each side, until golden brown and crisp. Cook in batches, if necessary, so that you don't crowd the pan. Watch carefully; the panko should not blacken, but the chicken tenders should be dark brown on each side. Remove from the heat and serve.
  • Advance preparation: The chicken can be breaded up to a day ahead and kept in the refrigerator.

Nutrition Facts : Calories 495, Fat 13.9, SaturatedFat 2.3, Cholesterol 171.6, Sodium 940.6, Carbohydrate 51.3, Fiber 3, Sugar 3.6, Protein 38.2

1 lb chicken tenders, cut in half if desired
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 eggs, beaten with 2 tablespoons cold water
2 cups panko breadcrumbs
2 tablespoons canola oil or 2 tablespoons peanut oil

PECAN- AND PANKO-CRUSTED CHICKEN BREASTS

Categories     Chicken     Nut     Sauté     Kid-Friendly     Quick & Easy     Dinner     Pecan     Bon Appétit     Sugar Conscious     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7



Pecan- and Panko-Crusted Chicken Breasts image

Steps:

  • Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat. Remove skillet from heat; brush some of melted butter onto chicken, then coat chicken in panko mixture. Place skillet over medium heat. Add chicken and sauté until brown on bottom, about 2 minutes. Turn chicken over. Place skillet in oven. Bake until chicken is cooked through, about 18 minutes. Transfer chicken to platter.
  • Using slotted spoon, remove any crumbs from skillet. Add remaining 2 tablespoons butter and shallots; sauté over medium-high heat 1 minute. Add broth and simmer until slightly reduced, about 1 minute. Mix in parsley. Season sauce to taste with salt and pepper; drizzle over chicken.

4 skinless boneless chicken breast halves
1 cup panko (Japanese breadcrumbs)
1 cup finely chopped pecans
6 tablespoons (3/4 stick) butter, divided
1/4 cup minced shallots
3/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley

PECAN AND PANKO CRUSTED CHICKEN BREASTS

So easy, get everything ready ahead of time including coating the breasts then refrigerate the chicken until you want to cook it! - Takes 20 minutes to cook! This recipe is from Bon Appetit August 2006 tweaked a tad by me. We enjoyed it. Panko crumbs are available at most Oriental Super markets. There won't be a lot of sauce just enough to drizzle over the breasts

Provided by Bergy

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Pecan and Panko Crusted Chicken Breasts image

Steps:

  • Preheat oven to 400°F.
  • Sprinkle chicken with salt & pepper.
  • Mix panko crumbs with the chopped Pecans.
  • Melt 2 tbsp butter in an oven proof skillet (that will be large enough to accommodate the 4 breasts) & melt butter over low heat.
  • Paint the breasts with the butter and coat them with the panko/nut mixture.
  • Heat the skillet over medium heat and put in the breasts
  • Sauté the chicken until brown on the bottom, flip breasts and place the skillet in the preheated 400°F oven.
  • Bake until the breasts are done approx 18 minutes, depending on the size of the breasts.
  • Remove chicken to a platter and keep warm.
  • Remove any bits & pieces from the skillet.
  • Add remaining 2 tbsp butter to the skillet & sauté the shallots approx 1 minute, add the broth approx 1 minute.
  • Add parsley.
  • Drizzle sauce over the chicken & serve.

4 boneless skinless chicken breast halves
1 cup panko breadcrumbs
1 cup pecans, freshly chopped
4 tablespoons butter, divided
1/2 cup shallot, minced
1/2 cup chicken broth
4 tablespoons fresh parsley, finely chopped
salt & pepper

PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE

I made this with whatever I happened to have in the fridge that night and it was a quick meal to prepare! Delicious! Serve with mashed potatoes and a side veggie. Or slice up chicken and toss sauce with pasta.

Provided by FLOLUM

Categories     Everyday Cooking     Special Collection Recipes     New

Time 30m

Yield 2

Number Of Ingredients 10



Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce image

Steps:

  • Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
  • Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
  • Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
  • Add chicken on top of the sauce and cook until heated through. Serve immediately.

Nutrition Facts : Calories 626.5 calories, Carbohydrate 54.5 g, Cholesterol 215.6 mg, Fat 35.6 g, Fiber 2.2 g, Protein 36.3 g, SaturatedFat 16.4 g, Sodium 479.2 mg, Sugar 5.2 g

½ pound skinless, boneless chicken breast
salt and pepper to taste
1 large egg, beaten
1 cup panko bread crumbs
1 tablespoon grapeseed oil, or to taste
2 tablespoons butter
1 medium onion, sliced
1 medium leek, sliced
5 medium mushrooms, sliced
¾ cup half-and-half

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Step 4. Add the chicken strips to the batter and coat. Step 5. Pick up chicken strips one by one from the batter and toss in toasted panko coating (make sure strips are evenly coated). Step 6. Arrange on a baking sheet lined with parchment paper (sprinkle with additional salt if …
From tastetoronto.com


PANKO CRUSTED CHICKEN BREASTS NUTRITION FACTS - EAT THIS MUCH
18g Protein. No price info. grams serving oz. Nutrition Facts. For a Serving Size of 1 serving ( 113.4 g) How many calories are in Panko Crusted Chicken Breasts? Amount of calories in Panko Crusted Chicken Breasts: Calories 160. Calories from Fat 18 ( 11.3 %)
From eatthismuch.com


10 BEST BONELESS SKINLESS CHICKEN BREAST PANKO RECIPES - YUMMLY
Chicken Spinocolli - Breaded Stuffed Chicken Breast With Spinach, Broccoli and Cheese Olga's Flavor Factory. pepper, boneless skinless chicken breasts, eggs, sun-dried tomatoes and 17 more. Guided.
From yummly.com


PANKO CRUSTED CHICKEN BREAST BEST RECIPES
Steps: Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Mix panko and pecans in dish. Melt 4 tablespoons butter in heavy large ovenproof skillet over medium-high heat.
From findrecipes.info


PANKO CRUSTED MUSTARD CHICKEN - JILL'S TABLE
Directions. 1. Combine the mustard, mayonnaise and thyme in a shallow bowl. 2. Dredge all sides of the chicken in the mustard. 3. In another bowl combine the panko, Parmesan, olive oil and pepper. Dredge each piece of chicken in the panko mixture and place in an ovenproof pan. 4.
From jillstable.ca


ALMOND AND PANKO-CRUSTED CHICKEN BREAST ⋆ FOOD TAYLOR MADE
Instructions. Pre-heat oven to 400 degrees. Toast the almonds in a dry pan over medium-low heat until golden and aromatic. Combine toasted almonds, breadcrumbs, thyme, oregano, salt, pepper, and chili powder in a miniature food processor and pulse until almonds are chopped and ingredients are combined.
From foodtaylormade.com


PANKO CRUSTED CHICKEN PICCATA | NEIGHBORFOOD
Heat half of the olive oil in a large skillet over medium heat. Dredge the chicken breasts in flour, shake off the excess, then dip in the eggs, and coat with breadcrumbs. Add half the dredged chicken breasts to the skillet and fry for 3-5 minutes or a side or until golden brown and cooked through. Remove to a plate.
From neighborfoodblog.com


CRISPY PARMESAN CRUSTED CHICKEN (BAKED) - SPEND WITH PENNIES
Instructions. Preheat oven to 375°F. Pound chicken breasts to ½ inch thickness. Beat egg and set aside. In a separate shallow dish, combine flour, salt and pepper. In a second dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powder.
From spendwithpennies.com


BAKED PANKO CRUSTED CHICKEN RECIPE - FOOD NEWS
Baked Chicken Panko Recipe. Instructions. Preheat oven to 400F, with rack on lower middle position. Line a large baking sheet with foil and generously grease the foil. Add panko breadcrumbs in a single layer on greased foil; spray oil over the top of the panko. Brown panko for 4 minutes, or until golden and crisp.
From foodnewsnews.com


PANKO CRUSTED CHICKEN WITH LEMON CREAM SAUCE - OH SWEET BASIL
Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste. Quickly add the white wine and then the heavy cream. Season with salt and pepper. Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened. Add the lemon zest, and lemon juice.
From ohsweetbasil.com


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