Panko and Parmigiano Reggiano make a terrifically crisp and flavorful crust for baked chicken in this easy recipe. It's great hot, but you can also serve it at room temperature.
Special Diets:
Ingredients
Method
Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with spray oil.
In a shallow bowl, whisk together milk and egg until combined.
In another shallow bowl, stir together bread crumbs, cheese, thyme and salt.
Coat 1 piece of chicken with egg mixture and then roll in panko mixture, pressing gently to help coating adhere.
Place on the rack and repeat with remaining chicken. Discard any remaining egg and panko mixtures.
Lightly coat chicken with spray oil and bake until crispy and cooked through, about 35 minutes.
Nutritional Info
Serving Size
Calories
470
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.