Wednesday, September 28, 2016

Panko Baked Chicken Strips

These little chicken strips lack nothing in crunch or flavor. They're baked - not fried. Great for a game day snack, a weeknight meal or just because :) I used the rosemary & garlic seasoning from Gainey Vineyard, but you could substitute it with your own favorite rosemary and garlic combination. A simple and delicious go-to recipe! Enjoy!!

Panko Baked Chicken Strips

5 chicken breasts cut into strips
3 eggs
2 Tbsp. milk (I used 2%)
1 ½ c. Panko bread crumbs
1 ½ Tbsp. Gainey Vineyard Rosemary & Garlic Seasoning
2 tsp. salt
1 Tbsp. grated Parmesan cheese (I used the stuff in the can for this)

Preheat oven to 375°

Crack eggs into medium sized bowl. Add milk. Using either a whisk or a fork, beat the eggs until fluffy.

Place all of chicken strips into beaten eggs and toss to make they are well coated. Set aside.

In separate bowl, combine bread crumbs, rosemary & garlic seasoning, salt and parmesan cheese. Whisk to mix evenly.

Transfer 3 to 5 chicken strips at a time to the dry ingredients and coat all sides with bread crumb mixture. Lie each one on a silicone lined baking sheet.

Bake approximately 35-40 minutes until chicken is fully cooked and coating is a golden brown.

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