Garlic Panko Chicken Strips

Lennie's Note:

I needed something quick for dinner last night, and so created this on-the-spot -- inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 3

• 5 tablespoons butter
• 2 cloves garlic, minced
• 3/4 cup panko
• 1/4 cup freshly shredded parmesan cheese
• 1 tablespoon finely chopped fresh parsley (optional)
• salt and pepper
• 1 1/4-1 1/2 lbs boneless skinless chicken breasts

Directions:

1. In a small saucepan, melt butter over medium-low heat; as butter starts to melt, add minced garlic into the saucepan.
2. Once butter has melted, remove from heat and pour garlic butter mixture into a low flat dish, like a soup plate or pie pan.
3. In another low, flat dish, combine panko, parmesan, and parsley if using (some kids don't like green bits in their food, so feel free to leave out); add salt and pepper to suit your tastes.
4. Preheat oven to 400F; have ready a baking pan that's been lightly sprayed with nonstick cooking spray.
5. Remove chicken tenderloin from breasts and leave whole, then cut breasts crosswise into strips.
6. Roll chicken pieces into garlic butter, then completely dredge in panko mixture; place on prepared baking pan.
7. Should you have any panko mixture left over when you are done, sprinkle over chicken strips; should you have any melted butter left over, pour over chicken.
8. Bake in preheated oven for 15 to 20 minutes, or until chicken is just cooked through.

Reviews

[JT'sMom]

Very flavorful and easy to make. The only problem I had was I couldn't get them to brown. I used chicken tenders and baked them at 425 F. I knew after almost 20 mins. in the oven they had to be cooked through. I was worried they would be dry if I left them in much longer so I ran them under the broiler for a few minuets but, I just couldn't get them crisp and they did end up a little dry. I followed the recipe to a T, except the change in oven temperatures. It's also a good idea to take the chill off the chicken before dipping them in the garlic butter. The cold chicken hardend the butter quickly making it hard to coat the last few pieces. I will defintaly make these again but I will bake at the specified temp of 400 F to see if that makes a difference in the way they brown. All in all this is a great recipe especially for garlic lovers. Thanks Lennie!

[Michelle S.]

MAKE THIS!!!! This is so good and a breeze to make. I cannot get over the flavor this has for being so easy to put together! I've been dying to use my Panko and when I saw this recipe I knew it was it! You don't even need a dipping sauce! My neighbor came over and tried one and demanded the recipe! I will dream of these tonight they were so good! Thanks Lennie!

[Goodsport]

My daughter and husband tried these and quickly declared them a favorite. They beg me to make them regularly, which is why I currently have a batch baking. Thanks, Lennie, for this quick and delicious dinner option!