Panko-Crusted Chicken Breast Recipe

Name: Panko-Crusted Chicken Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. olive oil; 1 med. onion sliced; 4 bnls, sknls chicken breast halves; Salt & Pepper; 1 cup Panko; 1/2 cup Parmesan, grated; 2 Tbs. parsley, chopped; 1/2 cup flour; 2 large eggs, beaten; Olive Oil; 1 tomato, sliced; 1-2 portobello mushrooms, sliced; 4 slices mozzarella

Servings: persons

3 Tbs. olive oil
1 med. onion sliced
4 bnls, sknls chicken breast halves
Salt & Pepper
1 cup Panko
1/2 cup Parmesan, grated
2 Tbs. parsley, chopped
1/2 cup flour
2 large eggs, beaten
Olive Oil
1 tomato, sliced
1-2 portobello mushrooms, sliced
4 slices mozzarella

1
Heat oven to 400u00b0
2
Heat olive oil in skillet on low, saute onions about 30 minutes or until golden
3
brown. In meantime, season chicken with s & p. Combine panko, Parmesan & parsley. Dredge chicken in flour, dip in eggs and coat in panko mixure. Over medium heat brown chicken on both sides with a little Olive oil, abouat 2 - 3 minutes.
4
Place on baking sheet lined with parchment. Top with caramelized onions, slice of tomato, a few slices of portobellos and a slice of mozzarella. Bake 15 minutes

1219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tbs. olive oil, 1 med. onion sliced, 4 bnls, sknls chicken breast halves, Salt & Pepper, and more.

Yes, Panko-Crusted Chicken Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Panko-Crusted Chicken Breast

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