Crispy Panko-Crusted Chicken Breast

This recipe produces chicken with a flavorful crust and juicy interior. This is adapted from a recipe found in a 2004 edition of the magazine Cuisine at Home.

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INGREDIENTS

• 2 boneless skinless chicken breast halves (roughly 6 to 8 ounces each)
• Salt and pepper

DIPPING SOLUTION

• 1 egg
• 1 teaspoon corn starch
• 1 tablespoon water

CRUMB COATING

• 1 cup panko bread crumbs (or other coarse dry bread crumbs)
• 1 tablespoon fresh parsley (or 1 ½ teaspoons dry parsley)
• 1 teaspoon Kosher salt (or ¾ teaspoon table salt)
• ½ teaspoon black pepper

INSTRUCTIONS

If the chicken breast halves are less than one inch thick, they can be cooked as they are. If they are greater than an inch in thickness, consider halving each one lengthwise down the center and lightly pounding each piece to a more even thickness of about ¾”. Pounding them in a slightly damp plastic bag helps prevent sticking and tearing. Alternatively, butterfly them as shown in video, but be very careful not to cut yourself.

Season the chicken with salt and pepper.

In a shallow dish, combine panko, parsley, salt and pepper.

In another shallow dish, blend together the egg, cornstarch and water.

Dip chicken in the egg mixture, letting excess drip off.

Place a piece of chicken in the dish of Panko mix. Using a spoon, scoop crumbs onto each piece and pat the crumbs onto both sides. Transfer each piece to a rack set over a baking sheet. Air-dry the chicken 20-30 minutes in order to set the crumbs.

Preheat the oven to 425 F. Season a large ovenproof skillet on the stove over low-medium heat (about 10 minutes).

Add 2 to 3 tablespoons of oil to the skillet, raise the heat to medium-high and let the oil in the pan come to temperature (a minute or so depending on your stove setting). Add the chicken to the skillet and saute one side of the chicken over medium high heat for about 3 minutes or until golden brown. Check the chicken by lifting an edge and peeking at the surface before moving on to the next step.

Carefully turn chicken over and transfer the skillet to the pre-heated oven to finish cooking.

Roast the chicken just until done about 8 to 10 minutes. Remove the chicken at the 8 minute mark and check for doneness. The chicken is done if it has a temperature reading of 165° F or if juices run clear and the meat does not have a pink tinge to it when a cut is made to the thickest portion of a chicken breast. If it is not yet done, just return the skillet to the oven and check again in a couple minutes. Usually 8 to 10 minutes is all it takes but it may take more time depending on the thickness of the chicken and your oven temperature. Just check the chicken every couple minutes. The key is to have the chicken just done without overcooking.

Once chicken is done, remove from oven and serve.