It seems as though panko breadcrumbs are all the rage right now and I wanted to see what all the hype was about. I found an old recipe in Food and Wine and adapted it from a pretzel crusted chicken to panko. The crust was nice and light and very crispy. The recipe is also really fast and great for a weeknight.
Adapted from Food and Wine Magazine Pretzel-Crusted Chicken
1 cup panko breadcrumbs (approx.; use 1/2 cup at a time to reduce waste)
1/4 cup olive oil
1/4 cup dijon mustard
1 Tbs. mayo
1/2 tsp. celery seed
1 1/2 Tbs. red wine vinegar
Salt and freshly ground pepper
1.5 pounds skinless boneless chicken breast (cut into strips)
1. Preheat the oven to 400 degrees. Prepare a baking sheet with aluminum foil and nonstick spray. Combine the oil, mustard, mayo, celery seed, vinegar and blend. Season the dressing with salt and pepper. Pour 2-3 Tbs. of the dressing into a small bowl to reserve for dipping. Add the chicken breasts and turn to coat. Dredge the chicken into the panko crumbs; transfer to a foil-lines baking sheet.
2. Bake the chicken breasts in the upper third of the oven for 20 to 25 minutes or until cooked through. Serve with reserved sauce.