Baked Cheddar Panko Chicken

Instructions

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly oil it.

Cut the chicken in half lengthwise, making 6 cutlets.

In a shallow bowl, add panko, cheddar, garlic powder, paprika, salt, and pepper.

Mix to combine.

Place flour in a small plate. Beat eggs in another bowl.

Coat chicken. Lightly dredge each cutlet in flour.

Dip in egg.

Press into the panko-cheddar mix until well coated.

Arrange chicken on the baking sheet.

Drizzle or spray lightly with olive oil.

Bake for 1822 minutes, flipping halfway if desired, until golden and cooked through (internal temp 74°C/165°F). For extra crunch, broil the last 12 minutes.

For the honey-mustard yogurt dip.

Whisk all ingredients in a small bowl until smooth.

Taste and adjust sweetness or tang as you like.

Serve alongside the crispy chicken while warm.

Main Course