Name: Baked Chicken Strips with Dijon and Panko Coating
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
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

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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

Directions

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.

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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).

Nutrition Facts

Per Serving:

409 calories; protein 41.4g; carbohydrates 42.2g; fat 12.8g; cholesterol 96.9mg; sodium 1305.7mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

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