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.
They are tender inside with a 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.
Baked Chicken Breast
Ingredients:
1 cup Panko style bread crumbs
2 tablespoons vegetable oil
3 large egg whites
1 tablespoon Dijon mustard
2 teaspoons minced fresh thyme leaves
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breasts
Vegetable cooking spray
Preparation:
Adjust an 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 and toss with the oil.
In a separate shallow dish, whisk the egg whites, mustard, thyme, garlic powder, and cayenne together.
Pat the chicken dry with paper towels, then season with salt and pepper.
Working with one piece of chicken at time, dip it into the egg white mixture, then coat with the Panko crumbs.
Press the chicken into the crumbs to make sure they adhere.
Lay the chicken on the wire rack and spray the tops with vegetable oil spray.
Bake until the coating is golden, 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.
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