Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 ounces/170g each)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup panko breadcrumbs (100g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 teaspoon dried Italian herbs (5ml) (such as oregano, basil, rosemary, thyme)
  • 1/2 teaspoon garlic powder (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 large eggs
  • 2 tablespoons milk (30ml)
  • Cooking spray (optional)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch) for even cooking. Season with salt and pepper.
  2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, flour, Italian herbs, garlic powder, salt, and pepper. Mix well.
  3. In a separate shallow dish, whisk together the eggs and milk.
  4. Dip each chicken breast in the egg wash, allowing excess to drip off. Then, dredge in the breadcrumb mixture, pressing firmly to adhere. Ensure the chicken is fully coated.
  5. Place the breaded chicken breasts on a plate or baking sheet lined with parchment paper. Chill in the refrigerator for at least 15 minutes. This helps the breading adhere better.
  6. Preheat oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or line with parchment paper.
  7. Place the breaded chicken breasts on the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the breading is golden brown. This is a great recipe for baked breaded chicken.
  8. Let the chicken rest for a few minutes before serving.