Sample of 30 icons with friendly and fun details in outline, filled, and brand color styles.

Panko Herbed Encrusted Chicken

A delicous, moist, italian chicken recipe.

Ingredients

  • 3 chicken breasts, trimmed
  • 1/4 c. olive oil
  • 8 oz. plain panko bread crumbs
  • 1 1/2 c. Parmigiano Reggiano cheese, grated
  • 1/4 c. fresh basil, finely chopped (or 2 T. dried basil)
  • 2 eggs, beaten
  • 1 c. all purpose flour
  • salt and pepper to taste
  • * serve with garlic pasta

Directions

  1. Preheat oven to 300°.
  2. Trim chicken breasts of any excess fat. Cover chicken with a piece of plastic wrap. Pound them out with a mallet until they're about 1/4" thick.
  3. In a large deep sided pan (I used my chicken fryer) over medium-high heat, put enough olive oil to pan fry your chicken breasts.
  4. While oil is heating, place panko flakes, parmigiano, and basil into one pie dish and mix together with a fork (or another dish large enough to bread your chicken), eggs in another, and flour seasoned with salt and pepper in another pie dish. Coat chicken with flour, dip into egg, and press chicken breasts into Panko mixture, breading chicken on both sides. Continue until all chicken is breaded.
  5. Place breaded chicken breasts into hot oil and fry until golden brown on both sides. Turning as necessary. Careful not to crowd the pan (1 breast at a time) Roughly 3 minutes per side depending on the thickness of chicken. Finish chicken in an oven safe pan in the oven while the others are being cooked. Allow chicken breasts to rest before serving.