Name: Panko-Crusted Chicken
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: Nonstick cooking spray; ⅔ cup buttermilk; ¾ cup whole-wheat or white panko (Japanese-style bread crumbs); ½ teaspoon dried oregano, crushed; ½ teaspoon ground cumin; ½ teaspoon smoked or regular paprika; ¼ teaspoon salt; ⅛ teaspoon black pepper; 4 small bone-in chicken breast halves, skinned (1-1/2 to 1-3/4 pounds total)

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Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil and coat foil with cooking spray. Set aside. Pour buttermilk into a medium bowl. In another medium bowl combine panko, oregano, cumin, paprika, salt and pepper.

Dip chicken pieces into buttermilk, allowing excess to drip off. Coat chicken pieces in panko mixture and place, bone-side down, in prepared pan. Coat tops of chicken pieces with cooking spray.

Bake for 40 to 50 minutes or until chicken is tender and no longer pink (170 degrees F). Do not turn chicken pieces during baking.

¾ cup whole-wheat or white panko (Japanese-style bread crumbs)

4 small bone-in chicken breast halves, skinned (1-1/2 to 1-3/4 pounds total)

Panko-Crusted Chicken

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