Crispy Baked Parmesan Chicken Strips
Looking for a chicken strips recipe that is still crispy even though it’s baked? We found it!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
- 1 1/4 tablespoon olive oil
- 1 1/4 cup panko (Japanese bread crumbs)
- 2 ounce Parmesan cheese
- 1 teaspoon oregano, dried
- 1/4 teaspoon black pepper, ground
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon mustard, dijon
- 2 tablespoon water
- 1/3 cup flour, all-purpose
- 1 pound chicken breast
- 1/2 cup Greek yogurt, plain
- 2 tablespoon mustard, dijon
- 1 tablespoon honey
- 1 cup brown rice, raw
- 2 medium carrot
- 2 stalk celery
- 2 cup grapes
Preheat oven to 400 degrees F. Line baking sheet with parchment paper, or grease with olive oil.
Cook the rice as directed on package.
Heat oil in a skillet over medium. Once hot, add panko breadcrumbs and lightly toast. Stir constantly for 5 minutes, until lightly browned.
Remove from skillet and pour onto a plate. Add shredded Parmesan, oregano, pepper and salt. Gently toss together and set aside.
Whisk egg, mustard and water in a medium sized bowl until fully combined; set aside.
Add flour to another dish of similar size.
Place these dishes in order of dredging: flour, egg, breadcrumbs, and lastly the prepared baking dish to set the coated chicken onto.
Cut chicken into strips. Dip each strip into the flour, then the egg, and then gently add to the panko, pressing mixture onto the chicken. Place onto baking sheet. Spray chicken strips with cooking spray. Bake for 15 minutes, or until no longer pink in the center.
While the chicken cooks, whisk the yogurt, Dijon and honey together in a small dish. Cover and keep in the refrigerator until ready to serve as dipping sauce.
Cut carrots and celery into sticks.
Serve chicken with rice, veggies sticks and grapes.
Calories: 601kcal | Carbohydrates: 81g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 137mg | Sodium: 395mg | Fiber: 5g | Sugar: 19g