Title: Panko Baked Chicken Breast
Categories: Testing
Yield: 2 Servings
1 c Panko
1/4 c Swiss or Gruyere cheese*
1 1/2 tb Olive oil, plus more for
Rack
1/2 ds Kosher salt
1/2 ds Pepper, black, red, white
1/4 c Mayo
6 ds Crystals
1/8 c Milk
2 ts Fresh thyme leaves
1 lg Skinless breasts
CUT EACH INTO 3 pieces
Flatten to 1/2 inch
*Testing with mex blend cheese (Worked well)
Heat the oven to 400 and arrange a rack in the middle position. Line
a baking sheet with foil and place a wire rack on top of the sheet
pan. Lightly oil the rack and set aside.
Place the panko, cheese and measured oil in a shallow dish, season
with salt and pepper, and use hands to combine. Place the mayo, milk
and thyme in another shallow dish, season with salt and pepper and
whisk to combine. Set both dishes aside.
Cut each breast in half crosswise. Place one piece between two
sheets of plastic wrap and pound to an even thickness. (about 1/2
inch) Place on a large plate or baking sheet. Repeat with remaining
chicken pieces.
Season both sides of the chicken with salt and pepper. Dip one piece
of chicken in the mayo mixture and turn to coat. Then dip in the
panko mixture, turing to coat all sides and press mixture onto the
chicken.
Place the breaded chicken on prepared wire rack and repeat with
remaining chicken pieces, leaving at least a 1/2 inch space between
the pieces.
Bake until the chicken is brown and cooked through About 30 - 40
minutes.
