BAKED PANKO & GARLIC ENCRUSTED CHICKEN

If you’re looking for something new to do with chicken, look no further. This simple recipe yields a crunchy outside, moist inside, and garlicky flavor that will bring a completely new meaning to ‘chicken dinner.’ Because it’s baked it’s healthier for you and no one will ever know it is not fried! And, with the lightness of Panko crumbs, the crust results in a perfect crispy coating. The whole family will love the crunchy texture, even your pickiest eaters will want more. Not only is this incredibly delicious, but it is rather easy to make. Serve with a side of garlicky baked potatoes, onions, and mushrooms. your friends and family will be coming back for seconds. Enjoy!

INGREDIENTS:

• 2 Chicken breasts (we like to marinate the chicken in salt water or buttermilk overnight in a Ziplock bag)
• 4 Tbsp Joy’s Gourmet Sundried Tomato Garlic Spread
• 1 C Panko breadcrumbs (Panko comes in gluten-free options)
• 1 Tbsp salt
• • Microgreens for garnish

DIRECTIONS:                 

1.       Preheat the oven to 450°F.

2.     Pound chicken breasts out so they are even in thickness.

3.     Mix the Panko and Garlic Spread in a bowl (as if you are making a pie crust).

4.     Place chicken on a baking sheet sprayed with non-stick olive oil.

5.     Cover and pat down on all sides of the breasts with the prepared Panko-garlic mixture.

6.     Bake for 40-45 minutes.

7.     Ovens temperatures will vary depending on the type and make, so keep an eye on the chicken and remove it from the oven when the crust is reddish-brown do not to overcook. Internal temperature should reach 165° using a meat thermometer.

Serve with roasted potatoes with garlic, mushrooms, and onions with garlic.

VARIATIONS: You could try a small pork tenderloin or fish filet instead of chicken. Just about any white meat works well with this crust!