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

Baked Chicken Strips with Dijon and Panko Coating

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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).