Panko Parmesan Chicken
Panko Parmesan Chicken, in this recipe, is a boneless, skinless chicken breast dipped in melted butter (or oil), breaded in a mixture of panko and Parmesan cheese with paprika and then baked. Using panko bread crumbs for the breading for Panko Parmesan Chicken imparts a crispness that almost tastes like fried chicken.
What is Panko?
Panko means “small piece of bread” in Japanese. Japan developed panko crumbs during World War II when Japan was fighting Russia. Panko is made from a high protein wheat flour, sugar, yeast and salt. Then a most unusual procedure happens – the bread used as the base for panko is not baked traditionally but rather the dough is placed between metal plates and an electric current passes through the metal plates, baking the bread!
Panko is also different from other bread crumbs in that panko has a jagged coarse texture, sometimes described as flakier, fluffier crumbs than a traditional bread crumb, which allows it to crisp up like a fried food even when it is baked or toasted. Panko crumbs absorb the seasonings and flavors of the food with which it is used as it has no real flavor of its own. It seems to absorb less grease than a traditional bread crumb.
Panko is used extensively in Asian cuisine, particularly with fish and seafood. In Western Cuisine, panko may be sprinkled on top of Macaroni and Cheese Casserole, then dotted with butter for a light, toasty topping. Panko may be used in preparing onion rings, crab cakes and chicken nuggets also.
- 2 chicken breasts, boneless & skinless
- 3/4 cup panko bread crumbs
- 1/4 cup Parmesan cheese, grated
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons butter, melted
- Combine panko, Parmesan cheese and seasoning in a bowl.
- Place melted butter in another container.
- Dip chicken breasts in melted butter, then roll in crumb mixture until well-coated.
- Place chicken breasts in 8" or 9" baking dish.
- Pour remaining melted butter over top of breaded chicken breasts.
- Bake at 400 degrees F. for 35 minutes.
Panko Parmesan Chicken is fairly simple to prepare. Dip chicken breasts in butter and then roll them in the Parmesan-panko mixture until breasts are covered with crumbs. Place breaded chicken breasts in 8″ or 9″ baking dish.
Bake Panko Parmesan Chicken for 35 minutes at 400°F.
Serve with pasta, rice or potatoes.
*Other bread crumbs may be substituted for the panko. I’ve used Pepperidge Farm Herb Stuffing and crushed it into smaller pieces to use in this recipe also.
*Try using other spices instead of paprika in this recipe such as Italian seasoning or lemon pepper.
*If you don’t want to use butter in this recipe, try using olive oil or melted coconut oil.
Panko Parmesan Chicken is a great recipe for a quick meal since the chicken bakes in 35 minutes. If you’ve never tried panko before, give it a try!
Have you checked out the other chicken recipes on this website? If not, check out Basil Chicken in Coconut Curry Sauce, Paprika Chicken, Creamy Baked Chicken Breasts, Grilled Chicken Fingers with Peanut Sauce, and Coconut Almond Chicken.
Remember to Savor the Flavor!
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