Panko crumbs have become the new trend lately. I’ve noticed it used more often than the traditional Italian breadcrumbs. For those of you unfamiliar with Panko, it is a thick, flaky Japanese breadcrumb used mostly for frying. The nice thing about Panko is that it’s crunchy even if you don’t fry it.
When my mom started using Panko, I knew I had to get on that bandwagon. So during one of my weekly grocery store escapades I picked up a package. I was so excited to use it in my cooking.
I’ve been trying to make healthier dinners. So instead of frying Panko chicken I decided I was going to “oven fry” it. I have a feeling I won’t be going back to Italian breadcrumbs for a while.
Panko Crusted Chicken
Ingredients
2 Chicken Breasts Olive Oil Cooking Spray 1 cup Panko Breadcrumbs Italian SeasoningDirections
Preheat oven to 350 Generously spray each chicken breast with Olive Oil Cooking Spray Dip each oiled chicken breast into the Panko crumbs until well coated Place in a baking dish, sprinkle with Italian Seasoning Bake for 23-25 minutes. Then, broil for 10-15 minutes (until browned)Serve with Steamed Asparagus
It is healthy and great.