Monday, August 4, 2014

Panko Baked Herb Chicken

By Lisa VanWilliams

This is a great alternative to fried and it tastes pretty good too !  You could use it with fish as well and just add your herbs and spices of preference. 
2 cups Panko bread crumbs
1 cup shredded Parmesan cheese
fresh thyme, rosemary, oregano, & sage cut up in pieces
2 tablespoons olive oil drizzled over
salt & pepper
1/4 cup yellow mustard
2 tablespoons water
1 pound chicken breast sliced into strips

Preheat oven to 400 and use a cooling rack to bake the strips on so they don't get soggy.  Be sure to flip them at some point to get both sides brown. 

So in one dish you mix the bread crumbs, cheese, herbs, oil, salt & pepper and in the other dish you put the mustard water mix. 

Dip your chicken into the mustard then into the bread crumbs and coat both sides thoroughly.

Lay them on the rack and bake for 1/2 hour until they start to turn brown.

I served this with a mixed brown rice medley and fresh steamed garden veggies. Enjoy !