Easy “Shake & Bake” Breaded Chicken
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
A nod to the iconic packaged mix, our version works with any cut of chicken. While the bird bakes, throw together a bright, creamy veggie slaw as a side. To ensure an even cook, use 6-ounce chicken breasts. (Some stores sell cuts that weigh double that!) If you have a larger size, slice the breasts into cutlets, then pound them to an even thickness.
Ingredients
Cooking spray
4 spray(s)
Whole wheat panko breadcrumbs
0.666 cup(s)
White whole wheat flour
0.333 cup(s)
Garlic powder
1 tsp
Smoked paprika
1 tsp
Kosher salt
0.75 tsp
Ground cumin
0.75 tsp
Black pepper
0.5 tsp
Egg(s)
1 item(s), large
Uncooked boneless skinless chicken breast(s)
24 oz
Instructions
1
Place a sheet pan in the oven. Preheat the oven to 425°F (leave pan in oven as it heats).
2
In a large zip-top plastic bag, combine the panko, flour, garlic powder, smoked paprika, salt, cumin, and black pepper; seal the bag and shake to combine. In a medium bowl, whisk the egg with 1 tbsp water until well combined.
3
Place the chicken between 2 pieces of parchment paper; pound with a meat mallet or small skillet to an even thickness of about ½ inch. Working with 1 breast at a time, dip in egg mixture to coat. Place the chicken in the bag; shake to coat with the panko mixture. Place breaded chicken back on the parchment paper. Repeat the process with the remaining chicken.
4
Carefully remove the hot pan from the oven. Coat the pan with cooking spray. Arrange the chicken on the pan; coat chicken with cooking spray. Bake until breading is browned and a thermometer inserted in the middle of the chicken registers 165°F, about 15 minutes.
5
Serving size: 1 chicken breast
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