Garlic Panko Chicken Strips |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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I needed something quick for dinner last night, and so created this on-the-spot - inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The international or ethnic aisle in your grocery store should sell panko; if not, complain to the manager! Ingredients:
5 tablespoons butter |
2 cloves garlic, minced |
3/4 cup panko breadcrumbs |
1/4 cup freshly shredded parmesan cheese |
1 tablespoon finely chopped fresh parsley (optional) |
salt and pepper |
1 1/4-1 1/2 lbs boneless skinless chicken breasts |
Directions:
1. In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
2. Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
3. In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
4. Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
5. Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
6. Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
7. Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
8. Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.
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