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Lunch Box: Oven-Baked Panko Chicken

For 2 Lunch Boxes
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 1/2 Tbsp. Oil
  • 1 1/2 Cup Seasoned Panko Bread Crumbs
  • 1/3 tsp. Chili Flakes *optional
  • 1 Tbsp. heaping Grated Parmesan
  • 1 Chicken Breast
  • 1-2 Eggs
  • Salt or another seasoning just a sprinkle

Other ingredients used:

  • A dip of your choice ketchup, mayo, mustard, etc.
  • 1 Cup Cooked Rice for each lunch box -for the facial features: seaweed  bologna, eng. cucumber skin, toasted sesame seeds
  • 1 cup of cooked Peas
  • Lettuce
  • Tomatoes cherry
  • Cucumber
  • Watermelon/Blueberry or any other fruit

Instructions

  1. few minutes, until golden on medium temperature. Set aside.
  2. Cut chicken into long thin strips; season it just a little with salt or any other seasoning that you like(I used about few pinches of Kick's Chicken® Seasoning on all)
  3. Mix eggs and dip each chicken strip into mixed eggs. You can also dip on all sides into all-purpose flour (if you desire) before dipping it into mixed eggs, but I skipped that part -you are more than welcome to do it.
  4. After dipping into mixed eggs, roll the chicken strip into the toasted breadcrumbs. It should be coded on all sides.
  5. Place chicken into well greased baking pan/nonstick baking pan/or lined with parchment paper.
  6. Place a baking pan into a fridge for 15 minutes or 10 minutes into a freezer. (it could be also in the freezer overnight, just make sure to place it in airtight 'freezer' safe container)
  7. Preheat the oven on 350°F-375°F-depending on your oven (180°C-190°C/4-5 Gas)
  8. Bake for 20 minutes or until food/chicken thermometer reads 160-170°F (according to by food safety.gov)
  9. Take it out and cover with a paper kitchen towel until ready to be packed. Also, it could be placed in a container with a fitted lid, and in the fridge after it has been cooled down.

Recipe Notes