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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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March 26th - April 2nd

Jaudon

Garlic Panko Chicken Strips

Recipe #84247 | 35 min | 15 min prep | add private note

⁽⁷²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: faerychic

On Nov 7, 2009

Like the previous poster said this has become a favorite in our house. Very quick and easy to make. I omit the parsley and add about 1/4 t. of cayenne and have used kraft grated parmesean when I don't have fresh. Another convenience I use is jarred minced garlic. I also flip the chicken strips about halfway through (we like out chicken well done so I bake for about 25-30 minutes).

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From: 19Paws

On Nov 7, 2009

This was excellent and easy! The only thing I did differently was turn the chicken over half-way through the cooking time.

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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.

11 people found this review helpful

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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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