Well here we are, another weekend came and went and it’s back at it for another long work week. So what better way to bid the weekend adieu than with a simple, delicious and healthful baked chicken. I make this frequently in my house, especially when I want something fast during the week.
This is yet another recipe that I needed to re-photograph. I’m pretty proud that my photos have been much improved upon and I love looking back and seeing all the old photos.
This photo was taken March 25, 2013.
Do you have a go to weeknight meal that you could prepare with your eyes closed? This is mine. I could prepare this dish with my eyes closed, hands tied behind my back and make it backwards..Okay we didn’t have to go that far, but this is a very quick and easy weeknight meal that is not only requested often, but when I come home some nights and ‘just don’t want to cook’, this is what I make. It’s totally satisfying.
I love this dish for many reasons. It’s a delicious, flavorful and easy way to prepare chicken. This is also incredibly easy to pair with. Serve with your favorite roasted veggies or on top of pasta. This is also the same panko topping recipe that I use to make my Healthy Baked Italian Chicken.
Preheat your oven to 375 degrees F.
Grease a sheet pan or baking dish with nonstick cooking spray. Set aside.
Remove from heat. Toss in the parsley, garlic, ginger, and red pepper flake. Season with garlic salt.
After the chicken breasts have been butterflied, use a meat mallet’s flat side to pound the chicken cutlets thin. About 1/4 inch thick.
Place panko mixture in a shallow dish and place the beaten eggs in a separate shallow dish.
Dip chicken cutlets one at a time into the eggs then in the panko mixture until the chicken cutlets are coated evenly.
Place on the prepared sheet pan and continue coating the remaining chicken cutlets.
Savor and Enjoy!