Baked Chicken With Panko Feta Recipes

BAKED CHICKEN PANKO

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, beat egg and milk together; add salt.
• Lightly dust chicken with the flour.
• Immerse chicken breasts into egg/milk mixture, coating thoroughly.
• Spread Panko onto large plate or into large bowl.
• Roll breasts in Panko, coating thoroughly.
• Spray 9x13 baking pan with cooking spray.
• Place chicken in the pan and then spray the chicken with cooking spray.
• Bake for 15-20 minutes until golden brown or internal temperature of 160 degrees F. (The time may be different depending on how thick your chicken breasts are).
• Optional: For cheese lovers, add 1/4 cup grated parmesan to panko.

BAKED PANKO CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
• Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
• Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
• Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

BAKED PANKO-CRUSTED CHICKEN TENDERS

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.

BAKED CHICKEN WITH PANKO & FETA

Steps:

• 1.Preheat the oven to 425°. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onion and two-thirds of the garlic and cook until softened, 3 to 4 minutes. Transfer to a bowl to cool, then add the spinach and season with salt, pepper and nutmeg. Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss. Drizzle a baking dish with the remaining 1 tablespoon olive oil. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.

FETA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
• Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
• Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

FETA CHICKEN

Steps:

• In small bowl, mix lemon peel, lemon juice, mint, 4 teaspoons of the oil and dash pepper with whisk, Add cheese, stir with whisk. Set aside.
• In shallow bowl, mix bread crumbs and Italian seasoning. Sprinkle both sides of chicken with salt and teaspoon pepper; coat with bread crumbs mixture.
• In 10-inch nonstick skillet, heat remaining teaspoons oil over medium-high heat. Cook chicken in oil minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• On each of 4 plates, place 1 chicken breast, top with 2 1/2 tablespoons feta sauce.

CHICKEN WITH FETA CHEESE

Steps:

• In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
• Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
• To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

EASY FETA-CHICKEN BAKE

Steps:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Drizzle with 1 Tbsp. lemon juice. Season with black pepper. Top with cheese; drizzle with remaining lemon juice.
• Bake 35 to 40 min. or until chicken is done (165°F). Top with red peppers and parsley.