Crispy Baked Chicken Breasts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2/3 of a cup of pankoKosher saltFreshly ground black pepper1/2 cup mayonnaise1/4 cup skim milk1/2 tsp thyme 4 boneless, skinless chicken breasts about 1.10 pounds1 tbsp fresh parsleykelp salt1 tbsp Pure Ghee 14g/1 tbs=1 serv, 3 tsp 2 tbsp Kraft Philadelphia regular spicy Jalapeno cream cheese1 oz Fontinella semi-firm cheese serving1 tbsp Olive OIl 1 tbsp chopped Fresh Chives1 leaf Basil1/2 tsp lemon zest
Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and fit it with a wire rack. Lightly oil the rack and set aside.
Place the panko, cheese, and measured oil and ghee in a shallow dish, season with salt and pepper, and use your hands to combine evenly. Place the mayonnaise, milk, cream cheese, and herb in another shallow dish, season with salt and pepper, and whisk to combine. Set both dishes aside.
Cut each chicken breast in half crosswise. Place 1 piece between 2 sheets of plastic wrap and pound to an even thickness (about 1/2 inch) with a meat mallet or the bottom of a frying pan. Place on a large plate or second baking sheet. Repeat with the remaining chicken pieces.
Season both sides of the chicken pieces with salt and pepper. Dip 1 piece of chicken in the mayonnaise mixture and turn to coat. Then dip it in the panko mixture, turn to coat, and press the mixture onto the chicken to adhere. Place the breaded chicken on the prepared wire rack and repeat with the remaining chicken pieces, leaving at least 1/4 to 1/2 inch of space between the pieces. Bake until the chicken is golden brown and cooked through, about 40 minutes.
Serving Size: 2 servings ~ 2 pieces 1/2 chicken breast
Place the panko, cheese, and measured oil and ghee in a shallow dish, season with salt and pepper, and use your hands to combine evenly. Place the mayonnaise, milk, cream cheese, and herb in another shallow dish, season with salt and pepper, and whisk to combine. Set both dishes aside.
Cut each chicken breast in half crosswise. Place 1 piece between 2 sheets of plastic wrap and pound to an even thickness (about 1/2 inch) with a meat mallet or the bottom of a frying pan. Place on a large plate or second baking sheet. Repeat with the remaining chicken pieces.
Season both sides of the chicken pieces with salt and pepper. Dip 1 piece of chicken in the mayonnaise mixture and turn to coat. Then dip it in the panko mixture, turn to coat, and press the mixture onto the chicken to adhere. Place the breaded chicken on the prepared wire rack and repeat with the remaining chicken pieces, leaving at least 1/4 to 1/2 inch of space between the pieces. Bake until the chicken is golden brown and cooked through, about 40 minutes.
Serving Size: 2 servings ~ 2 pieces 1/2 chicken breast
Nutritional Info Amount Per Serving
- Calories: 184.5
- Total Fat: 11.4 g
- Cholesterol: 64.9 mg
- Sodium: 203.0 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.2 g
- Protein: 18.1 g
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