Parmesan-Basil-Panko Crusted Chicken

Post-Bake

I really need to find a shorter name for this chicken. Ergo, for now I will be calling it Andi's Favorite Chicken - because for a long time when I would not eat chicken, this is the only way I would prepare it. It is super easy and healthy and adds a nice texture to dishes like risotto or pasta. You can buy Panko in the Asian aisles at HEB, Central Market, or Whole Foods as well as Asian shops. If you cannot find it - you can sub bread crumbs of your choice.

Andi's Favorite Chicken

Pre-Bake

• Chicken Breasts (you can cut into tenders for quicker cooking or portion control or leave in breast form). 
• One Egg, beaten (depending on how much chicken you use you may need additional eggs)
• Flour to coat
• Salt - liberal pinch
• Pepper - if you are me then use half of the bottle, if not use as much as you like
• Cayenne - a pinch
• Parmesan - shredded, about a cup per two breast or six tenders - add more if needed
• Fresh Basil torn- at least one bunch (I generally use as much as I can get my hands on)
• Panko (Japanese Bread crumbs) - about a cup per two breasts or six tender - add more if needed

Preheat oven to 375

Beat egg in a bowl. Combine flour, salt, pepper and a pinch of cayenne on a plate. Dredge chicken in the flour mixture then dunk in egg, coating well.

On a plate, combine shredded Parmesan, torn basil, fresh cracked pepper, and panko and mix well. After removing the chicken from the egg, coat with the panko mixture well. Place chicken on a greased baking sheet (one with holes will help the bottom get crispy) and bake until the crust is golden and chicken is done. About 15 minutes (for tenders, cooking time for breasts is longer).

*If you do not have eggs and do not want to go to the store, you can use olive oil as the coating liquid