Why I like this…
I like different textures and flavors, but don’t like greasy foods. This baked, crispy panko chicken recipe is designed to be super easy and is delicious.
Why it matters…
When people think of chicken dishes, they don’t associate it with fiber, but adding artichokes to this dish adds 4 grams of fiber. It also has less than 500 mg of sodium per serving, for those with hypertension or anyone monitoring sodium intake. The Dietary Guidelines for Americans recommend no more than 2,300 mg of sodium per day.
Easy Baked Crispy Panko Chicken
4
servings10
minutes30
minutes374
kcalIngredients
1 lb Chicken Breasts (Sliced Thin)
1 Egg (beaten)
1 Cup Panko
2 Tbsp Grated Parmesan
1/8 Tsp Black Pepper
1/8 Tsp Sea Salt
1 Tbsp Extra Virgin Olive Oil
1/4 Cup Shallot (diced)
4 Cloves Garlic (diced)
1 Can Artichoke Hearts (cut into quarters)
1.5 Tbsp Capers (drained)
1/4 Cup Lemon Juice
1/4 Cup Parsley
- 1/4 Cup
Water
Directions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
If not done already, thinly slice chicken breasts in half.
In a bowl, whisk the egg until well-beaten. In a second bowl, combine the panko, Parmesan, pepper, and salt; toss to combine.
Dredge the chicken through the egg mixture until completely coated. Then place breast in the panko mixture, covering the side with panko. Flip breast until completely covered. If necessary, press panko into the breast. Then place the breasts on the baking sheet.
Bake chicken in the oven for 20-25 minutes or until it reaches 165 degrees and is cooked completely through.
While chicken is cooking, add olive oil, shallots and garlic to a skillet. Cooking on low temperature until lightly browned. Add lemon juice, water, artichokes and capers. Simmer for 4-6 minutes until slightly reduced.
Turn off heat of skillet. Transfer chicken to plate to serve. Pour the artichoke and caper mixture over top. Serve heated.