Description
Wow, this is a new favorite! I can’t believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It’s in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- ¼ cup Dijon mustard
- 2 cloves garlic, grated
- 2 cups panko bread crumbs
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds boneless chicken breasts, cut into strips
Instructions
- 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.
- Mix mustard and garlic together in a bowl.
- Combine 1 tablespoon olive oil
- panko
- paprika
- salt
- and black pepper in a shallow bowl using a fork.
- Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
- 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).
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 4