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appetizers | chicken | main course

Oven-Baked Panko Parmesan Chicken Fingers

Prep Time: 15 minutes Cooking Time: 20 minutes 4-6 servings


Products Included In Recipe

Ingredients

1.5 lbs | 650 g Granny's Boneless, Skinless Chicken Breast
1/2 cup | 125 ml flour
1/2 tsp | 2.5 ml sea salt
2 cups | 500 ml Panko crumbs
2 tbsp | 45 ml olive oil
3 tbsp | 45 ml Parmesan cheese, shredded
1/2 tsp | 2.5 ml paprika
3 eggs

Honey Dill Sauce

1/2 cup | 125 ml Greek yogurt
1/4 cup | 65 ml low-fat mayonnaise
3 tbsp | 45 ml honey
1 tbsp | 15 ml dill, fresh or dried

Directions

Preheat oven to 400°F (200°C).
Cut chicken breast into strips 3/4 inch (1.5 cm) thick x 4 inch (10 cm) long.
Put flour and salt into a bowl. Beat eggs in another bowl. Mix panko crumbs with olive oil, parmesan and paprika in third bowl.
Taking a few chicken strips at a time, first dredge them in flour, them dip them in egg and then roll them in the panko mixture until they are well coated.
Place them flat on a baking sheet and bake them for 20 minutes turning them once after 10 minutes.
Combine all honey dill sauce ingredients and refrigerate.
Serve strips with honey dill sauce.

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