Panko Chicken Breasts

Name: Panko Chicken Breasts
Ingredients: 4 bone-in chicken breasts; 15 ml (1 tablespoon) fresh thyme leaves; 15 ml (1 tablespoon) olive oil; salt and white pepper to taste; 60 ml (4 tablespoons) Dijon mustard; Panko topping:; 250 ml (1 cup) panko breadcrumbs; 5 ml (1 teaspoon) sweet paprika; salt and white pepper to taste; 15 ml (1 tablespoon) fresh parsley, finely chopped; 5 ml (1 teaspoon) fresh thyme, finely chopped; 30 ml (2 tablespoons) olive oil

Japanese panko breadcrumbs are as light as air and in this recipe I use it as a topping for oven baked chicken breasts. No deep-frying involved in this dish may taste sinful but there are no hidden calories. Serve with a luscious salad and enjoy a guilt free lunch.

Published 31 August 2023

Method

Preheat the oven to 180 °C. Grease a baking tray.
Season the chicken breast with the thyme, salt and pepper and rub in the olive oil. Set aside at room temperature for 30 minutes.
Combine all the ingredients for the panko bread topping.
Spread a tablespoon of mustard evenly over each of the chicken breast and press the breadcrumbs onto the chicken. Place on the baking tray and refrigerate for 1 hour.
Bake the chicken breast in the oven for 25 minutes or until the juices from the chicken run clear and the topping is nicely browned. Remove from the oven and rest for 10 minutes in a warm place to allow the juices to settle.
Serve accompanied with a luscious green sald.