Name: Baked Chicken Strips with Dijon and Panko Coating
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Extra-virgin olive oil, divided - 2 tablespoons; Dijon mustard - ¼ cup; Garlic, grated - 2 cloves; Panko bread crumbs - 2 cups; Smoked paprika - 1 tablespoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Boneless chicken breasts, cut into strips - 1 ½ pounds

Ingredients for - Baked Chicken Strips with Dijon and Panko Coating

1. Extra-virgin olive oil, divided 2 tablespoons

2. Dijon mustard ¼ cup

3. Garlic, grated 2 cloves

4. Panko bread crumbs 2 cups

5. Smoked paprika 1 tablespoon

6. Salt 1 teaspoon

7. Ground black pepper ½ teaspoon

8. Boneless chicken breasts, cut into strips 1 ½ pounds

How to cook deliciously - Baked Chicken Strips with Dijon and Panko Coating

1 . Stage

Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.

2 . Stage

Mix mustard and garlic together in a bowl.

3 . Stage

Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.

4 . Stage

Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.

5 . Stage

Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).