Baked Chicken Strips with Dijon and Panko Coating

Name: Baked Chicken Strips with Dijon and Panko Coating
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
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

4.2

(13)

www.allrecipes.com

Your recipes

Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Servings: 4

Cost: $9.29 /serving

Author : Baykat

Baked Chicken Strips with Dijon and Panko Coating

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons extra-virgin olive oil, divided¼ cup Dijon mustard2 cloves garlic, grated2 cups panko bread crumbs1 tablespoon smoked paprika1 teaspoon salt½ teaspoon ground black pepper1 ½ pounds boneless chicken breasts, cut into strips

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

Mix mustard and garlic together in a bowl.

Step 3

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

Step 4

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

Step 5

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).