- 2 tablespoons extra-virgin olive oil, divided
- 1/4 cup Dijon mustard
- 2 cloves garlic, grated
- 2 cups panko bread crumbs
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds boneless chicken breasts, cut into strips
- 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).
03/28/2018
recipepes.com
Baked Chicken Strips with Dijon and Panko Coating, recipe
PT15M
PT1H
5
455 calories
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