Mindy Kobrin


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Prepared in 20 minutes or less plus 40 minutes to bake.

  • 4 skinless boneless chicken breasts
  • 2 cups Panko (Japanese breadcrumbs), at Whole Foods markets or Asian markets
  • ½ tsp cayenne
  • ½ tsp red pepper flakes
  • ½ tsp garlic powder
  • 1 tsp salt
  • 1 stick unsalted butter, melted
  • Fresh pepper to taste

Preheat oven to 450°F.

In a pie plate, combine panko, cayenne, red pepper flakes, garlic powder, salt and pepper.

In a bowl, stir together melted butter, ½ tsp salt and pepper to taste.  With a pastry bursh, brush mixture over each piece of chicken.

Add the chicken, 2 pieces at a time, to panko crumb mixture and coat evenly on both sides.

Gently press chicken into the crumbs to adhere them well.

Transfer chicken, skin side up, to a shallow baking pan.  Bake chicken for 30-40 minutes or until cooked through.  Allow to stand, uncovered, 10 minutes to crisp before serving   Serves 4.