Ingredients:
- 1 pound boneless skinless chicken breasts
- 1-1/2 cups Panko (Japanese bread crumbs)
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 large egg
- 1/4 cup olive oil
- 1 jar duck sauce
- 2 Tbsp. sweet red Thai chili sauce (optional)
Preparation:
- Preheat oven to 350 degrees F.
- Pound chicken breasts so they are an even thickness all the way through — about 1/2-inch is good.
- In a shallow dish, combine Panko, pepper and garlic powder. Set aside.
- Beat egg in a medium bowl.
- Heat olive oil in a large skillet over medium heat.
- Dip chicken breasts in egg, then press into Panko mixture, turning to coat on both sides. Place in hot skillet.
- Cook until golden brown (3-5 minutes). Flip and cook until golden on the other side.
- Transfer chicken breasts to a 9 x 13 baking dish. Pour duck sauce evenly over chicken breasts.
- Drizzle with chili sauce.
- Bake 25-30 minutes until chicken is cooked through
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