Baked Chicken Strips With Dijon And Panko Coating Recipes

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BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING



Baked Chicken Strips with Dijon and Panko Coating image

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Provided by Baykat

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
  • Mix mustard and garlic together in a bowl.
  • Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
  • Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
  • Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g

DIJON CHICKEN WITH PANKO CRUST



Dijon Chicken with Panko Crust image

This is a very good and tasty recipe, takes only 30 minutes to prepare. Panko is available in well-stocked supermarkets and Asian grocery stores. The recipe comes from Sunset.

Provided by Barb G.

Categories     Chicken

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 11

1/4 cup butter, melted
1/4 cup Dijon mustard
2 cloves garlic, peeled and minced or pressed
1/2 cup panko breadcrumbs (japanese-style bread crumbs)
2 tablespoons grated parmesan cheese
1 1/2 tablespoons minced parsley
8 boneless skinless chicken breast halves
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/2-1 tablespoon sesame oil
1 teaspoon soy sauce

Steps:

  • In a large bowl, whisk together butter, mustard and garlic.
  • In another bowl, mix panko crumbs, parmesan cheese and parsley.
  • One at a time, turn chicken breast in butter mixture to coat completely;(If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in panko mixture.
  • Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray.
  • Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test),about 15 minutes, may take longer, depending on the size of the breast.
  • Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.

CHICKEN WITH CRISPY PANKO COATING



Chicken With Crispy Panko Coating image

I was looking for a Panko coated,oven baked chicken recipe and couldn't find one that I wanted to try. I did, however, find this and it was really good!

Provided by mydesigirl

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

2/3 cup real mayonnaise
1/3 cup honey dijon mustard, blend
1/2 teaspoon dried thyme
1 teaspoon dried parsley flakes
6 chicken breast halves, boneless
1 cup panko breadcrumbs
1/2 cup fine dry breadcrumb
1/2 teaspoon salt
1 dash pepper
1 dash paprika (optional)

Steps:

  • Heat oven to 400°.
  • Line a baking pan with parchment paper.
  • Combine the mayonnaise, honey mustard, thyme, and parsley.
  • Spread over the chicken to coat thoroughly.
  • Combine the panko, bread crumbs, salt, pepper, and paprika in bowl or pie plate.
  • Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly.
  • Arrange chicken on the prepared baking pan.
  • Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.

Nutrition Facts : Calories 500.8, Fat 25.3, SaturatedFat 5.3, Cholesterol 79.8, Sodium 934.9, Carbohydrate 38.7, Fiber 1.9, Sugar 5, Protein 28.5

BAKED PANKO-CRUSTED CHICKEN TENDERS



Baked Panko-Crusted Chicken Tenders image

Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 40m

Yield 4

Number Of Ingredients 14

½ cup plain fat-free Greek yogurt
¼ cup jarred roasted red peppers - drained, patted dry and chopped
1 tablespoon balsamic vinegar
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound chicken tenders
1 cup Italian-seasoned panko (Japanese bread crumbs)
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
  • In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
  • Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING



Baked Chicken Strips with Dijon and Panko Coating image

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Provided by Baykat

Categories     Chicken Breasts

Time 22m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
  • Mix mustard and garlic together in a bowl.
  • Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
  • Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
  • Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING



Baked Chicken Strips with Dijon and Panko Coating image

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Provided by Baykat

Categories     Chicken Breasts

Time 22m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
  • Mix mustard and garlic together in a bowl.
  • Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
  • Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
  • Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g

CRISPY BAKED CHICKEN STRIPS



Crispy Baked Chicken Strips image

These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.

Provided by Amanda Beth

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breast halves
1 egg, beaten
2 cups finely crushed cracker crumbs or 2 cups plain breadcrumbs
1 teaspoon garlic powder
1/4 teaspoon table salt or 1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder

Steps:

  • Cut chicken breasts into thin strips, about one inch wide.
  • Longer sections can be cut in half to have uniform pieces.
  • Mix cracker crumbs and seasonings well.
  • Dip chicken pieces into egg mixture, then dredge in crumb mixture.
  • Place on baking sheet sprayed with cooking spray.
  • Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
  • Dip into favorite sauce, or enjoy just as they are!

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING



Baked Chicken Strips with Dijon and Panko Coating image

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Provided by Baykat

Categories     Chicken Breasts

Time 22m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
  • Mix mustard and garlic together in a bowl.
  • Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
  • Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
  • Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING



Baked Chicken Strips with Dijon and Panko Coating image

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Provided by Baykat

Categories     Chicken Breasts

Time 22m

Yield 4

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Steps:

  • Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
  • Mix mustard and garlic together in a bowl.
  • Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
  • Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
  • Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g

BAKED PANKO CHICKEN STRIPS



Baked Panko Chicken Strips image

I came up with this when I didn't have any butter to make garlic panko chicken strips to go with #51884 True Lemon Chicken sauce. Panko is a chunky style of breadcrumb from Japan, giving a nice crunchy finish.

Provided by Heather Sullivan

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

2 boneless skinless chicken breasts
1/4 cup white flour
seasoning, to taste
3 egg whites
3 -4 cups panko breadcrumbs

Steps:

  • Line a baking sheet with parchment paper and preheat oven to 200°C.
  • Slice the chicken breasts into strips.
  • Season to taste with salt, pepper, herbs, spices.
  • Dust,dredge or dunk pieces into flour.
  • Lightly beat egg whites until slightly frothy.
  • Sprinkle some panko on a large plate.
  • Dip dusted chicken pieces one at a time into the egg white then into the panko.
  • Dip the chicken piece into the egg white and the panko again.
  • Place double dipped chicken strips on prepared baking sheet.
  • Bake at 200C for 15-20 minutes until chicken is cooked through, slice through a thick piece to check if still pink.
  • For lemon chicken, use lemon sauce recipe from True Lemon Chicken and serve over rice, otherwise, serve with favourite dips.

HONEY-MUSTARD CHICKEN TENDERS



Honey-Mustard Chicken Tenders image

The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 cups panko bread crumbs
1/4 cup neutral oil (such as grapeseed or canola)
Kosher salt (such as Diamond Crystal)
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 pounds boneless, skinless chicken breasts or tenders
Freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
  • In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
  • Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
  • Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.

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From recipesty.com


CRISPY BAKED CHICKEN TENDERS WITH PARMESAN AND GARLIC
2021-09-23 Instructions. Preheat oven to 425°F with a rack in the center. In a large mixing bowl, stir together mayo, garlic, lemon juice, mustard, salt, some pepper and two tablespoons of the parmesan. Dry chicken well with paper towels. Remove tough tendons.
From umamigirl.com


PANKO BAKED CHICKEN STRIPS RECIPE - CREATE THE MOST AMAZING …
Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby
From recipeshappy.com


BAKED PANKO CHICKEN WITH HONEY DRIZZLE - EASY FAMILY RECIPES
2020-10-12 Spoon any remaining crumbs over the top of each chicken breast and pat to secure to the chicken. Bake at 425˚F for 10-15 minutes, until cooked through to an internal temp of 165˚F. The time w vary based on the thickness of your chicken. While the chicken cooks mix the honey with the red pepper flakes.
From easyfamilyrecipes.com


OVEN FRIED CHICKEN TENDERS WITH PANKO - THE LEMON BOWL®
In a shallow bowl, use fork to combine panko, salt, pepper, olive oil and paprika. Working in batches, add mustard coated chicken to the panko mixture and press to evenly coat all sides. Place panko covered chicken strips on metal rack lined baking sheet. Bake for 12-15 minutes or until browned, turning once halfway through.
From thelemonbowl.com


OVEN BAKED CHICKEN TENDERS (CRISPY GOLDEN) - BUDGET DELICIOUS
2021-10-10 Preheat the oven to 400F / 200C, prepare a large baking pan with parchment paper, and set aside. In a shallow bowl, whisk the eggs, mayonnaise, water and mustard together. In a separate bowl, combine breadcrumbs, flour, paprika, …
From budgetdelicious.com


EASY & CRISPY BAKED PANKO CHICKEN - KEY TO MY LIME
2021-09-29 Place the chicken on the baking sheet. In a medium sized bowl, mix together the panko crumbs, parmesan cheese, Italian seasoning, paprika, fine sea salt, ground black pepper, garlic powder, and melted butter. Evenly spread the mayonnaise over top of the chicken breasts. Turn the chicken breasts mayonnaise side down into the panko mixture.
From keytomylime.com


CRISPY BAKED HONEY DIJON CRUSTED CHICKEN TENDERS
2013-02-12 Instructions. Preheat oven to 400F. Combine butter, honey and dijon in a small bowl. Line a pan with foil and place a baking rack on top. Spray the rack with non-stick spray. Pat the chicken dry. Coat both sides of the chicken with salt and pepper. Lay the chicken on the rack and brush the tenders with the honey-mustard mixture lightly.
From thekitchenwhisperer.net


OVEN-BAKED PARMESAN CHICKEN STRIPS RECIPE - BITE ME MORE
2021-04-21 For the chicken fingers, preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Cut each chicken breast into 4 or 5 lengthwise strips. Place eggs in a medium bowl. In another bowl, combine Parmesan, panko, oregano, salt, pepper and paprika. Dip chicken pieces in eggs, letting any excess drip off ...
From bitememore.com


BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING TASTY RECIPES
2019-04-27 The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious. Ingredients : 2 tablespoons extra-virgin olive oil, divided; ¼ cup Dijon mustard; 2 cloves garlic, grated; 2 cups panko ...
From thebest4foodsrecipes.blogspot.com


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