Oven Baked Chicken Breast
Tender Chicken With A Crunchy Coating

oven baked chicken breast

This Oven Baked Chicken Breast recipe can be used in a variety of meals. You can eat them just as they are or make some delicious chicken sandwiches with them. I like mine with ranch dressing and some Swiss cheese. You can also slice them up into bite sized pieces and put them in a salad.

The flavors of Dijon Mustard, Thyme, Garlic and Cayenne Pepper add wonderful flavors to the golden brown crunchy coating.

Adding vegetable oil to the Panko bread crumbs will help them stick to the chicken and depending on your oven, your cooking times will vary from 25 - 40 minutes. The chicken will be done when the thickest part of the breast reaches 160 degrees F.

We recommend watching them closely since chicken breast tend to dry out when over cooked.

Baked Chicken Breast

Prep time: 20 min

Cook time: 30 min

Ingredients:

1 cup Panko style bread crumbs
2 Tbls vegetable oil
1/4 tsp garlic powder
1 Tbls Dijon mustard
2 tsp minced fresh thyme leaves
3 large egg whites
1/8 tsp cayenne pepper
4 boneless skinless chicken breasts
Vegetable cooking spray

Preparation:

Adjust oven rack to the upper-middle position and heat the oven to 450 degrees.
Cover a baking sheet with foil and place a wire rack on top.
Spread the Panko crumbs in a shallow dish or bowl and mix with the oil.
In a separate small bowl, mix the egg whites, mustard, garlic powder, thyme and cayenne together.
Blot the chicken breasts dry with paper towels, season with pepper and salt.
Dip chicken into the egg white mixture, then coat with the Panko crumbs.
Firmly press the chicken into the Panko crumbs to make sure they stick.
Lay the chicken on the wire rack and spray the tops with cooking spray.
Bake until the coating is light brown, the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant read thermometer, about 25 - 40 minutes.