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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (254g) Recipe makes 3 servings |
||
| Calories 523 | ||
| Calories from Fat 228 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.4g | 39% | |
| Saturated Fat 14.5g | 72% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 167mg | 55% | |
| Sodium 584mg | 24% | |
| Potassium 559mg | 15% | |
| Total Carbohydrate 20.4g | 6% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 1.8g | ||
| Protein 50.8g | 101% | |
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Garlic Panko Chicken Strips
By: Lennie
Feb 17, 2004
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!
SERVES 3
Ingredients
- 5 tablespoons butter
- 2 cloves garlic, minced
- 3/4 cup panko
- 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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- Course > Appetizers
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Featured Reviews for This Recipe
From: Chef #231057
On Nov 19, 2008
This was a very good recipe. Loved the flavor and crispy texture. Husband and son agreed this is a keeper recipe. I did add some tabasco to the butter/garlic, but just personal preference. VERY GOOD!
From: iluzen
On Nov 4, 2008
This was so good and so easy to make. The only change I made was that I did not use chicken strips, but lightly pounded out my chicken breasts to they were all about the same thickness and then baked them. My husband and teenage son ate every bit and asked when I was making them again. This is a great go to meal and fast when I am rushed to get dinner on the table in the middle of the week. Thanks so much!!
From: Heather Sullivan
On Jan 13, 2005
I liked how these came out and I'm going to use this again! I used less parmesan since I was using freshly grated and left out the parsley because I didn't have any on hand. They still turned out really well and I suggest to others to butter your baking sheet and then flip the chicken halfway through to get a nice golden brown crust.
From: bratty
On Nov 9, 2004
Really simple recipe here, that tasted great too. My first experience with Panko and I was very pleased. I doubled the garlic, because I typically do. And I also took another reviews advice and turned the heat up to 425, and I had no problems with browning. I will definately make this one again.
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