1 envelope (1/2 box) dry onion soup mix
3/4 cup Panko (Japanese) bread crumbs
1 tbsp grated Parmesan cheese
1/4 tsp black pepper
6 boneless, skinless chicken breast halves*
2 eggs, beaten
2 tbsp butter, melted
thin strips of the tops of green onions for garnish, if desired
Preheat oven to 400 degrees.
Using a rolling pin or a heavy glass, crush onion soup mix while still in the envelope; combine with the bread crumbs, Parmesan cheese, and the pepper. Combine the mixture in a pie plate or on a piece of waxed paper.
Place the beaten eggs in a shallow bowl and dip the chicken pieces into the eggs then roll in crumb mixture to coat.
Arrange chicken pieces on a baking sheet that has sides; drizzle with the melted butter.
1 tbsp grated Parmesan cheese
1/4 tsp black pepper
6 boneless, skinless chicken breast halves*
2 eggs, beaten
2 tbsp butter, melted
thin strips of the tops of green onions for garnish, if desired
Preheat oven to 400 degrees.
Using a rolling pin or a heavy glass, crush onion soup mix while still in the envelope; combine with the bread crumbs, Parmesan cheese, and the pepper. Combine the mixture in a pie plate or on a piece of waxed paper.
Place the beaten eggs in a shallow bowl and dip the chicken pieces into the eggs then roll in crumb mixture to coat.
Arrange chicken pieces on a baking sheet that has sides; drizzle with the melted butter.
Bake at 400 degrees 20 minutes or until juices run clean when pierced with a fork. Garnish with the green onion, if using.
Yield: 6 servings
*May substitute 12 boneless, skinless chicken thighs.
*May substitute 12 boneless, skinless chicken thighs.
This is a filerecipe.
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