Crispy Chicken Breasts

Serves 4


2 large boneless, skinless chicken breasts sliced horizontally and pounded thin.   Dry with paper towel

½ cup seasoned Panko.  Place Panko in plastic bag and pound.  It will adhere to chicken better.

½ cup grated Parmesan cheese

2 tablespoons melted butter

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1/3 cup Ken’s Poppy Seed salad dressing in a bowl


Heat oven to 425  Place baking sheet in oven as it preheats

Spray parchment with cooking oil

Mix cheese, panko, and melted butter on a flat dish and set aside

Season chicken with salt, pepper, and garlic powder

Brush chicken with dressing

Dip chicken in Panko mixture pressing down

Place on prepared parchment baking sheet

Bake 12 to 14 minutes till golden brown


Note:  Can be prepared without cheese