This recipe is very simple, and also healthy because it’s baked and not fried. “Panko” is the Japanese version of bread crumbs. Panko is made from crustless bread and is coarsely ground into airy, large flakes that give fried foods a light, crunchy coating. The flakes tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much oil. Panko adds a light and crispy texture to chicken without the added calories of breading, and baking allows the chicken breasts to remain extremely moist and tender yet retain an airy, crispy outer breading.
- 2 boneless, skinless Organic Smart Chicken breasts
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/2 cup panko flakes
- 1 tablespoon chopped fresh rosemary, or other herbs
- 1/4 cup Parmesan cheese (optional)
- Zest and juice of 1 fresh lemon (optional)
Drizzle bottom of baking dish with olive oil, add chicken breasts and toss to coat. Season chicken with salt. Sprinkle chicken with panko flakes, herbs, Parmesan, and lemon zest and juice. Bake in preheated 350ºF oven for 25 to 35 minutes or until internal temperature is 170ºF.
Pairing: Sauvignon blanc or pinot gris