I love using panko bread crumbs to make “fried” dishes in the oven. What makes the crispy panko taste even better is great seasoning, No-Salt Lemon Pepper does just the trick. This chicken is crispy, juicy and bursting with just the right amount of flavor.
For this recipe you will need:
- 1 egg, lightly beaten
- 2 Tbsp. Victoria Taylor’s No-Salt Lemon Pepper Seasoning, divided
- 1 cup panko bread crumbs
- 4 boneless, skinless chicken breasts (4-6 oz. each), pounded to ½-inch thickness
- 2 Tbsp. all-purpose flour
- Cooking oil spray
- Salt to taste
Preheat oven to 375°F. In small shallow bowl, beat egg with 1 tablespoon of No-Salt Lemon Pepper; set aside.
Salt chicken to taste. Dredge chicken breasts in flour, patting off excess. Dip into seasoned egg mixture, then into seasoned crumbs, coating completely.
Place coated chicken breasts onto lightly greased baking sheet. Drizzle with olive oil or dot with butter.
Bake 18-20 minutes or until golden brown and chicken is no longer pink (internal temperature reaches 170°F).
Serve chicken with a starch and vegetable or over cooked pasta, if desired.