Parmesan Chicken Bake (Print Version)

Tender chicken baked up with a crunchy, herby Parmesan coating. Super easy, big flavors, great for meal time.

# Ingredients:

→ Chicken

01 - 450 g boneless skinless chicken breasts, cut horizontally into thin pieces

→ Coating

02 - 1 cup (50 g) gluten-free panko crumbs
03 - 4 tablespoons unsalted butter
04 - 2 teaspoons Italian blend seasoning
05 - 2 tablespoons olive oil
06 - 67 g shredded or grated Parmesan cheese
07 - 1 teaspoon kosher salt
08 - 1 teaspoon garlic powder
09 - 0.5 teaspoon ground black pepper

→ Garnish (optional)

10 - A sprinkle of chopped basil or parsley, as much as you like

# Steps:

01 - Top with fresh parsley or basil right before serving, if you want. Eat while it's hot for best taste.
02 - Pop the tray in and bake about 20 minutes. Flip them over halfway through. You're good to go when they're golden and the center hits 74°C or more.
03 - Lay all breaded chicken out on your prepped tray. Keep going till every piece is set.
04 - Take each piece of chicken, dunk in the butter mixture to coat both sides. Next, press both sides into the cheesy breadcrumb mix.
05 - Cut the chicken halves into thinner pieces by slicing them the long way.
06 - Mix together panko, Parmesan, Italian seasoning, salt, and pepper in another shallow bowl. Stir so everything blends together nicely.
07 - Add butter, olive oil, and garlic powder to a shallow bowl. Pop it in the microwave for about 30 seconds till the butter's melted. Give it a quick whisk to mix.
08 - Heat your oven up to 220°C. Put down parchment on a baking sheet so nothing sticks.

# Notes:

01 - Want a fresh twist? Add some rosemary or thyme to the butter mix for a herbal kick.
02 - Toss in a pinch of cayenne or red pepper flakes with the crumbs if you like things spicy.
03 - Keep leftovers in a container in the fridge. They'll stay good for about 3 days.
04 - Warm up leftover chicken in the oven at 190°C for 10–15 minutes. Or reheat in a skillet on medium till hot.