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
| Quantity | Ingredient |
|---|---|
| 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
| Quantity | Ingredient |
|---|---|
| 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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