Crunchy Panko-Coated Chicken Breasts

1. 1

   Pound the chicken breasts, one at a time, in a resealable plastic bag until they are about 1/2-inch thick.

2. 2

   Lightly beat the egg in a shallow bowl. In a separate shallow bowl, mix the panko crumbs, garlic powder, onion powder, salt, and pepper.

3. 3

   Dip the chicken breasts in the egg to coat, then dip them in the panko mixture, pressing the chicken into the crumbs until fully covered. Place them in a single layer on a plate.

4. 4

   Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.

• Calories 410.38 kcal High
• Protein 31.99 g Good Source
• Carbs 33.95 g Moderate
• Total Fat 16.13 g High
• Saturated Fat 2.2 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 114.06 mg High
• Sodium 166.0 mg Moderate
• Fiber 1.41 g Low Source
• Sugar 1.3 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 7.7 mg Low Source
• Iron 1.41 mg Low Source
• Potassium 6.31 mg Low Source
• Vitamin A 23.73 mcg_rae Low Source
• Vitamin C 0.09 mg Low Source
• Vitamin D 0.76 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅