Panko Parmesan Crusted Chicken

This is a family favorite! The panko is a japanese bread crumb. Instead of being round crumbs, they are a different shape - kind of like a rice shape. I saw this recipe on Quick Fix Meals with Robin Miller. She serves this with a Wasabi Tomato Sauce, but that's just not our thing - so I don't make that. This is definitely YUMMY and I make it quite a bit!!

Panko Parmesan Crusted Chicken

by Robin Miller

Cooking spray

6 boneless skinless chicken breast halves

Salt

Black Pepper

1 cup flour

2 eggs, lightly beaten (I use 3 egg whites)

1 cup panko crumbs (you can use plain bread crumbs)

1 cup grated parmesan

Preheat the oven to 400 degrees. Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and parmesan in a third shallow dish. Dip chicken first in flour, then in the egg, and then in the panko crumb mixture, covering both sides of the chicken. Transfer the chicken to a sprayed baking sheet. (I line a baking sheet with foil and then place baking racks on top of it. I spray the racks before placing the chicken on top of them. I do this so that my chicken isn't "soggy-ish" on the bottom and stays as crisp as the top.) Spray the surface of the chicken with the cooking spray. Bake for 25-30 minutes, or until chicken is golden brown and cooked through. Remove from oven.