Chicken is a very good choice for a kids meal: delicate taste, lean meat, good source of animal proteins and with unexpected anti-inflammatory properties (to keep in mind when it’s cold season…).
That’s why I like to find easy, fun and tasty ways to cook it like in today’s Parmesan cheese with Panko breadcrumbs baked chicken strips video recipe.
The chicken is marinated first with a basic soy/lemon mix to give an extra punch of flavor to the meat and than baked in the oven after being breaded in a tasty Parmesan&Panko breadcrumbs&fresh herbs mix to create an irresistible simple dinner that will delight the whole family.
Today’s recipe is part of a PureLeaf #RealBrewedRecipes campaign to offer delicious and beautiful recipe ideas using simple seasonal ingredients.
That’s all you will need to prepare the chicken strips (4 servings):
And this is how to proceed:
Into a bowl, whisk your marinade together
Cut the chicken breasts in long 2 inch thick strips
Add the chicken strips to the marinade. Make sure your bowl isn’t too shallow. You want to completely submerge your chicken. Wash hands after handling uncooked chicken. Place the bowl in the fridge and let it marinate for 2 hours. Pre-heat your oven to 425F. degrees
In a shallow bowl, mix together the Parmesan, Panko, paprika, garlic powder, onion powder, and salt. Into another separate bowl, lightly beat the egg, and set aside. Set up a wire rack over a baking sheet and drizzle with olive oil.
Take the chicken strips and dip them into your egg wash, and then roll them into your Panko and Parmesan mixture.
Place the chicken strips on the wire rack and spray the top of the chicken with cooking spray and bake for 10-15 minutes (until it reaches an internal temperature of 165F. degrees).
Remove the chicken from the oven and allow it to rest for 5 minutes. ENJOY!