Baked Chicken Strips With Dijon And Panko Coating

1. 1

   Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.

2. 2

   Mix mustard and garlic together in a bowl.

3. 3

   Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.

4. 4

   Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.

5. 5

   Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

* Per serving · 4 servings · Values may vary.

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