Panko Crusted Chicken Breast

Panko Crusted Chicken Breast


  • 6 Breasts Chicken Breast-Boneless/skinless
  • 5-1/2 Ounce  Bread Crumbs-Japanese (Panko)
  • 1/4 Teaspoon  Seasoning-Italian
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Pepper-Black, Ground
  • 5-1/3 Ounce Eggs-Cage Free, Egg Whites


  1. Pound out chicken using a kitchen mallet to no more than 1/2 inch thick.
  2. Combine panko, Italian seasoning, garlic powder and pepper into a shallow pan. Mix well.
  3. Add egg whites into a shallow pan.
  4. Dip each chicken breast in egg whites, then dredge into panko mixture. Make sure chicken is coated on each side. Shake off excess breading.
  5. Place chicken on sheet pan and cover with plastic wrap. Hold refrigerated at an internal temperature of 40 degrees F.
  6. Spray sheet pan and each side of the breaded chicken with vegetable oil spray (not listed).
  7. Bake chicken in a preheated 350 degree (F) oven for 7 to 8 minutes.
  8. Turn chicken over and spray with vegetable oil spray (not listed). Bake for another 7 to 8 minutes until lightly golden. Minimum teperature should be at least 165 degrees F. Hold hot (140 degrees F. or above) until service.
  9. Serving Suggestion: Garnish with chopped parsley

Yield: 6 Breast

Nutritional Facts
Serving Size: 1 breast
Calories: 170
Calories from Fat: 20
Total Fat: 2.5g
Saturated Fat: 0.5g
Trans Fat: 0.0g
Cholesterol: 60.0mg
Sodium: 85.0mg
Total Carbohydrate: 13.0g
Dietary Fiber: Less than 1g
Sugars: Less than 1g
Protein: 22.0g

Recipes provided by Mindful by Sodexo. Learn more at

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