Herb Crusted Lemon Panko Chicken
Prep Time: 20 minutes
Cook Time: 15-20 minutes
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium
6 Boneless, Skinless Chicken Breasts (5-6 ounces each) or tenders
½ C. Whole wheat flour or All-purpose flour
¾ C. Panko Bread Crumbs (Italian herb)
¾ C. Panko Bread Crumbs (Whole wheat)
¼ C. Parmesan Cheese, grated
1 1/2 t. Fresh Thyme or Italian Flat Leaf Parsley, finely chopped
1/8 t. each Kosher Salt and Pepper
2 Large Eggs, whisked until combined (use egg whites only for lighter version)
Option: 1-2 T. Lemon Zest (add to bread crumb mixture)
In separate bowl, combine panko bread crumbs, parmesan cheese and herbs.
In another bowl, combine flour, salt, and pepper.
Dip/dredge chicken breasts into bowl filled with flour mixture, then in eggs, and finally in breadcrumb mixture. Shake excess at each step.
Bake uncovered at 350 F for approximately 15-20 minutes for chicken breasts, and 10-12 minutes for tenders. Baked chicken should have an internal temperature of 165 degrees when done. Also, make sure juices are clear and crust is lightly browned. Serve.