Baked Crispy Chicken
8 boneless, skinless chicken breast, cut crosswise in half
1 cups all-purpose flour
2 eggs, beaten
2 cups Panko (Japanese-style bread crumbs)
2 teaspoon paprika
1 lemon zested
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/4 cup fresh parsley leaves, finely chopped
Preheat the oven to 425 F degrees.
Line a baking sheet with parchment paper.
In a shallow pie pan or plate, combine the flour, paprika, lemon zest, salt and pepper.
Beat the eggs and in another shallow pie pan.
Place the Panko breadcrumbs in a third shallow pie pan.
Working one at a time, dredge the chicken breasts in flour, dip into eggs, then dredge in panko, pressing to coat. Place the chicken on the prepared baking sheet and spray with olive oil on both sides.
Bake for 10 minutes, turn each piece over and continue baking for an additional 12 minutes or until the chicken is cooked through and slightly golden.
Baking times vary depending on thickness of the chicken.
Plate the chicken on a large spoonful of lemon cream sauce and garnished with a slice of lemon and chopped parsley, if desired.
Make several batches ahead of time and stick them in the freezer. They’re perfect for nights when you are out of groceries or when you are just too tired to cook. Pull them out, bake them from frozen and have dinner on the table in less than 30 minutes!
To freeze them, place the breaded chicken on a plate and freeze for at least 2 hours. Remove them from the plate, place in a large ziplock bag and store in the freezer.
Only 254 calories per chicken breast!