Crunchy and golden on the outside, juicy and tender on the inside, these crispy baked chicken breasts are way better than the fried version. And, of course, healthier!
Panko is usually found in the Asian section of supermarkets.
grams (1 lb)
boneless, skinless chicken breast
grams (¾ cup)
grams (1 cup)
Japanese-style bread crumbs
zest of 1 lemon
freshly ground black pepper
fresh parsley leaves
Preheat the oven to 220 degrees C (425 F degrees).
Line a baking sheet with parchment paper.
In a shallow plate, combine the flour, paprika, lemon zest, salt and pepper.
Beat the egg in another shallow plate.
Place the Panko breadcrumbs in a third shallow plate.
Working one at a time, dredge the chicken breasts in flour, dip into eggs, then dredge in panko, pressing to coat.
Place the chicken on the prepared baking sheet and spray with olive oil on both sides.
Bake for 10 minutes, turn each piece over and continue baking for an additional 12 minutes or until the chicken is cooked through and slightly golden. Baking times vary depending on thickness of the chicken.
Garnished the crispy baked chicken breasts with a slice of lemon and chopped parsley, if desired.
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Nutrition InformationAmount per serving (160 g)
— Calories: 254
, Fat: 4.3g
, Saturated Fat: 0.6g
, Cholesterol: 93mg
, Sodium: 184mg
, Carbohydrates: 20.1g
, Fiber: 1.2g
, Sugar: 0.9g
, Protein: 32.8g
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