Ready in 45 minutes
From TurboFire Recipe Book Chalene Johnson
Wash chicken breasts, pat dry with a paper towel and set aside.
In large bowl, whisk together mustard, crushed garlic, yogurt, and sesame oil.
In a separate bowl, mix parsley with panko.
Dip chicken into mustard mixture and then roll it in breadcrumbs.
Place on a cookie sheet sprayed with nonstick spray and bake at 475 degrees for 20 minutes, or until coating is golden brown and chicken is no longer pink.
Use a meat thermometer to test chicken, or pierce the thicker portion to make sure juices run clear. Serve with Dijon Sauce.
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