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Baked Panko Chicken with Citrus Teriyaki Sauce


By Tierney Tavern (Visit website)



***HAVE TO THANK http://annies-eats.com FOR THIS FANTASTIC RECIPE!
I stole her picture and fiddled a bit with her fantastic recipe!***


 Baked Panko Chicken with Citrus Teriyaki Sauce
Ingredients:
For the sauce:
3 tbsp. soy sauce
3 tbsp. freshly squeezed orange juice
3 tbsp. sake [ I used wine, a white merlot]
2 tbsp. sugar
 1 or 2 TB honey
3 tbsp. Mirin

For the chicken:
½ cup all-purpose flour
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
2 large eggs
1½ cups Panko breadcrumbs
1 lb. boneless, skinless chicken breasts (about 2-3)
Nonstick cooking spray

Directions:
To make the sauce, combine the soy sauce, orange juice, sake, sugar, honey,  and Mirin in a small saucepan.  Bring to a boil, reduce the heat to low and let simmer for 6 minutes, until slightly thickened.  Remove from the heat and set aside.

Preheat the oven to 475? F.  In a shallow bowl or pie plate, whisk together the flour, garlic powder, salt and pepper.  In a second bowl, lightly beat the eggs together.  Place the Panko in a third shallow bowl or pie plate.  ** I added an additional teaspoon of garlic powder to my Panko crumbs. Extra yummy!Place a wire rack over a baking sheet and spray thoroughly with nonstick cooking spray.   Butterfly the chicken breasts into halves, or  do what I did- flatten to half inch thickness with a mallet of your choosing.  Lightly season both sides of the chicken pieces with salt and pepper. Working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides.  Shake lightly to remove any excess.  Then dip into the egg and shake gently to remove any excess.  Finally place in the Panko, turning to coat well.  Transfer to the prepared wire rack.  Repeat with the remaining chicken pieces.  Once all the chicken pieces are in place, spray thoroughly with cooking spray.  

Bake for 20-23 minutes, until the chicken is cooked through and the bread crumbs are golden.  Let rest a few minutes before slicing and serving.  Serve with the teriyaki  as a dipping sauce or spoon over the top of chicken breasts.  



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