crunchy chicken

I have a problem, and its name is chicken tenders.  I've always been the one who picks chicken tenders (+ ranch) over a burger, and I think there may have been a time in my life when that was all I ate.  This recipe helps me satisfy those chicken tender cravings in a way that's baked, not fried.

We had this one day with a simple broccoli side, and then another as part of a Chinese chicken salad. I just used my favorite Asian dressing with a simple salad of iceberg, carrots, and slivered almonds. Slice this chicken on top and you've got a great meal!

Crunchy Chicken
Ingredients:
1 lb boneless skinless chicken breast
½ cup all-purpose flour
½ tsp garlic powder
2 tsp salt
½ tsp pepper
2 large eggs
1½ cups panko breadcrumbs  

Directions:
Preheat the oven to 475 degrees.  Mix together the flour, garlic powder, salt, and pepper in a shallow bowl plate.  In another dish, lightly beat the eggs together.  Place the panko in a third.  Line a baking sheet with foil and lightly spray with nonstick spray.  

Butterfly the chicken so you have 4-6 pieces total.  Season the chicken with salt and pepper to taste.  Dredge each piece of chicken in the flour mixture to coat both sides, shaking gently to remove any extra.  Dip into the eggs on each side and shake again to remove excess.  Finally, place in the panko, turning to coat.  Place the chicken on the prepared baking sheet and repeat until you have coated all the chicken.  Spray the tops of the chicken lightly with nonstick spray.

Bake for 15 minutes or until chicken is cooked through and breadcrumbs are golden.  Serve with your favorite dipping sauce!

Source: Annie's Eats, originally from The Steamy Kitchen Cookbook

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