Preheat your oven to 400 degrees. Thaw your chicken if you need to. I thaw mine overnight in the fridge, unless it's a last minute meal. Rinse the chicken. Butterfly your chicken or use a meat mallet to thin it out. You want the breasts to be about 1/4" thick. In 3 different bowls set out your flour in the first, beaten egg in the second, and the breadcrumbs in the third. Mix in whatever seasoning you are using into your breadcrumbs. I like to use lemon pepper but you can also go Italian with it and mix shredded parmesan and Italian seasonings with it instead. Be creative! Dip the chicken into the flour first, then the egg. Drip off any excess egg. You can dip again into the flour and egg if you want a thicker breading. Then dip into the Panko until it is covered. Grease your oven safe dish and place the chicken. Bake for 10 minutes, flip, and bake for an additional 10 minutes until golden brown and cooked through.
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|Serving Size: 1 Serving (126g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 33 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 88mg||27 %|
|Sodium 614.4mg||21 %|
|Potassium 277.1mg||7 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 29.3g|
|Protein 23.3g||33 %|
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Calories per serving: 258
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