Herbed Panko Chicken

Herbed Panko Chicken

You’ll Need:

3 large boneless skinless chicken breasts
1 c. sour cream
1 tbsp. lemon juice
1/4 tsp. Worcestershire sauce
1 c. panko crumbs
1/2 c. grated Parmesan
1 heaping tsp. freshly minced parsley
olive oil (for cooking)

How To:

Butterfly the chicken breasts into halves and pound each thin. Slice each flattened cutler crosswise into 2 or 3 pieces depending on size. pat dry and season with salt and pepper.

In a shallow bowl or pan, stir together sour cream, lemon juice, and Worcestershire sauce. In a separate pan, combine panko, Parmesan, and parsley.

Heat a few tablespoons of olive oil in a large frying pan over medium heat until oil is very hot (but not smoking) and glides around easily.

Rub each piece of chicken with a dollop of sour cream mixture so it is completely covered but not gloppy. Dredge coated chicken in panko mixture so it is well-coated. Working in batches and making sure not to crowd the pan, add the chicken and cook until both sides are golden brown and crispy, about 3-4 minutes per side. Make sure chicken is cooked through!

Makes: 4 servings

Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 30 minutes
Calories: 395

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