Oven-Baked Chicken with Parmigiano Reggiano Crust

Oven-Baked Chicken with Parmigiano Reggiano Crust

Rated:
Recipe Rating: 3.43805
Serves 4 to 6
Panko and Parmigiano Reggiano make a terrifically crisp and flavorful crust for baked chicken in this easy recipe. It's great hot, but you can also serve it at room temperature.
Ingredients: 
  • Olive spray oil
  • 1/3 cup lowfat (1%) milk
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 1/2 cup finely grated Parmigiano Reggiano cheese
  • 2 tablespoons finely chopped fresh thyme
  • 3/4 teaspoon fine sea salt
  • 8 chicken pieces (cut-up small whole chicken or a combination of thighs and drumsticks)
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Method: 
Preheat the oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with spray oil. 

In a shallow bowl, whisk together milk and egg until combined. In another shallow bowl, stir together panko, cheese, thyme and salt. Coat 1 piece of chicken with egg mixture and then roll in panko mixture, pressing gently to help coating adhere. Place on the rack and repeat with remaining chicken. Discard any remaining egg and panko mixtures. Lightly coat chicken with spray oil and bake until crispy and cooked through, about 35 minutes.
Nutritional Info: 
Per Serving: 470 calories (270 from fat), 30g total fat, 9g saturated fat, 170mg cholesterol, 530mg sodium, 9g carbohydrates, 38g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.