Crispy Baked Chicken Breasts
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Crispy Baked Chicken Breasts calories by ingredient
Introduction
Chicken breasts can be a bummer to bake because of their uneven shape and lack of flavor, but this recipe remedies both problems. By cutting the breasts in half and pounding them to an even thickness, you cut down on the cooking time and ensure that they bake evenly without drying out. To add flavor and texture, dip the chicken in a mixture of mayo and fresh thyme, then coat it with panko breadcrumbs and cheese. Bake for about 40 minutes, and serve these crispy, flavorful chicken breasts alongside some roasted broccoli or sweet potatoes. Chicken breasts can be a bummer to bake because of their uneven shape and lack of flavor, but this recipe remedies both problems. By cutting the breasts in half and pounding them to an even thickness, you cut down on the cooking time and ensure that they bake evenly without drying out. To add flavor and texture, dip the chicken in a mixture of mayo and fresh thyme, then coat it with panko breadcrumbs and cheese. Bake for about 40 minutes, and serve these crispy, flavorful chicken breasts alongside some roasted broccoli or sweet potatoes.Number of Servings: 8
Ingredients
-
2/3 of a cup of panko
Kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/4 cup skim milk
1/2 tsp thyme
4 boneless, skinless chicken breasts about 1.10 pounds
1 tbsp fresh parsley
kelp salt
1 tbsp Pure Ghee 14g/1 tbs=1 serv, 3 tsp
2 tbsp Kraft Philadelphia regular spicy Jalapeno cream cheese
1 oz Fontinella semi-firm cheese serving
1 tbsp Olive OIl
1 tbsp chopped Fresh Chives
1 leaf Basil
1/2 tsp lemon zest
Tips
I prepared this dish in a smaller quantity. I used only 1 pcs (2 halves) of chicken breasts which can serve 2 people depending on their appetite. I cut most ingredients in half. Before putting into over you can some put pine nuts over the top. Baked at 400 for 3 to 35 min. If they browned quicke maybe 25-30 minutes would sufficed. I like to experiment with different cheeses like Emmentaler or Gruyère cheese, and uses fresh herbs, next time I will try a different flavor cheese and possibly use some fresh herbs like basil from my garden. ;)
Directions
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