Justin and I went out for sushi for his birthday last month. Some of the shrimp was breaded with panko bread crumbs and was very crunchy. I have found several recipes since using the panko bread crumbs and was excited to try this one. The chicken was not as crunchy as I was excepting it to be, but it had a very yummy flavor. I also liked the fact that it was fairly quick and easy to make. Enjoy!
Picture by Taste of Home
Ingredients
2/3 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
6 boneless skinless chicken breast halves (5 ounces each)
Olive oil-flavored cooking spray
Directions
In a shallow bowl, mix the first nine ingredients. Place flour and eggs in separate shallow bowls. Dip both sides of chicken in the flour, eggs, then crumb mixture, patting to help coating adhere.
Place on a greased baking sheet. Spritz tops with cooking spray. Bake at 375° for 25-30 minutes or until a thermometer reads 170°. Yield: 6 servings.
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