Crispy Baked Chicken Breasts with Panko and Parmesan

1. 1

   Preheat the oven to 350.

2. 2

   Line a baking sheet with parchment paper.

3. 3

   In a medium bowl, stir together the panko, Parmigiano-Reggiano cheese, 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground pepper.

4. 4

   Rinse the chicken breasts under cold running water and pat dry.

5. 5

   Press the panko mixture evenly onto both sides of each breast.

6. 6

   Heat the oil in a medium nonstick or cast-iron frying pan over medium high heat.

7. 7

   Sear the chicken for 3 minutes on each side, until both sides are brown and crispy.

8. 8

   Place the chicken on the prepared baking sheet, place it in the oven for 10 minutes, or until the middle is no longer pink and an instant-read thermometer registers 165.

* Per serving · 4 servings · Values may vary.

No additional tips available.