Well now here is more chicken! Please don’t hate me. I know there are many children and spouses and significant others who are perhaps less than enthusiastic about having chicken for dinner…..again. But before you close the door on this post for all eternity, hear me out.
Chicken can be good. It can be flavorful and tender and win you endless praises from your family. You simply must make it this way!
I honestly cannot recall the first time I made my Parm/Panko chicken, but I do know it was love at first bite for all of us. I encourage using small chicken breasts and lightly pounding them so they are thin and uniform. Larger breasts should be butterflied and quite honestly if it were up to me I would forgo the larger breasts altogether and go for a package of chicken breast tenders.
Everything else just falls right into place. The mustard/egg wash is inspired and the panko…well really, who does not love panko bread crumbs?! I like serving this as I did this evening, with some herb roasted potatoes and steamed broccoli. Not only did family approve, there was not a crumb left on a plate and plenty of leftovers for tomorrow night. Think this deserves a celebratory glass of chardonnay.
Parmesan Panko Chicken
4 TBS butter, melted (plus some more room temperature butter for greasing baking sheet)
3 large eggs
3 TBS honey Dijon mustard
2 cups panko breadcrumbs
1 1/2 cups freshly grated Parmesan cheese
1 1/2 tsp. salt
1 tsp. ground black pepper
6 boneless, skinless chicken breast halves, lightly pounded OR butterflied
Additional honey mustard for dipping (optional)
Preheat oven to 500°. Line a large rimmed baking sheet with foil and lightly grease with some softened butter. Whisk eggs and mustard in bowl to blend. In a separate bowl, combine panko, Parmesan, salt and pepper.
Dip chicken into egg mixture, then panko mixture, coating generously. Place chicken on prepared foil on baking sheet. Spoon melted butter over top. Bake chicken until browned and cooked through, turning once, about 10 minutes. If desired, place under broiler briefly to get extra crispy. Serves 6.
Make ahead ==> Chicken can be breaded up to 6 hours ahead of time. Cover and refrigerate. Remove about 30 minutes prior to cooking.