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This Parmesan-Panko Crusted Chicken with Tomatoes and Basil recipe is oven fried which means less mess and healthier for you. Topped with garden fresh tomatoes, garlic, and basil, this chicken dish will not disappoint.
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Parmesan - Panko Crusted Chicken with Tomatoes and Basil

This Parmesan-Panko Crusted Chicken with Tomato and Basil recipe is oven fried which means less mess and healthier for you. Topped with garden fresh tomatoes, garlic, and basil, this chicken dish will not disappoint.
Author: Lisa Kerhin

Ingredients

  • 1 cup seasoned Panko bread crumbs
  • 1 cups freshly shredded Parmesan (not grated)
  • 4 boneless skinless chicken breasts
  • ½ cup milk
  • salt and pepper to taste
  • nonstick spray
  • 1 recipe of Garden Fresh Bruschetta

Instructions

For the Bruschetta:

  • Prepare the Bruschetta and set aside. You will not be using the entire amount that the Bruschetta recipe makes. Use leftovers on toasted pieces of Italian bread, crackers or pita chips.

For the Chicken:

  • Preheat oven to 400 degrees. Spray pan lightly with nonstick spray.
  • Trim fat from chicken and season with salt and pepper.
  • Mix seasoned Panko with the Parmesan.
  • Make your assembly line with the milk and Panko mixture.
  • Dip chicken into the milk and then into the Panko mixture, coating both sides of the chicken.
  • Place in prepared pan and spray tops of chicken lightly with non-stick spray. Since you are not using any type of butter or liquid oil, the spray will aid in browning and crisping the chicken.
  • Bake in oven for 30 - 45 min or until coating is golden and chicken is done...turning once when the bottom of the chicken is golden brown and crispy. I used a pancake spatula to turn them so the coating wouldn't stick or fall off the chicken as it can do at times.
  • Remove from oven and place chicken on serving platter.
  • Top each piece with the Bruschetta and serve.
  • adapted from The Illustrated Encyclopedia of American Cooking cookbook