As much as I enjoy eating *fancy* or *unhealthy* things, at the end of the day, it’s nice to make something easy, fast, and somewhat healthy. Chicken is not my favorite protein by any means but I’ve been making it a lot for some reason. And I don’t hate it.
I was definitely on a fish kick for a while but I guess I’m on a chicken one now! While usually panko covered chicken is fried and turned into chicken katsu, this is a baked version!
- 2 large eggs
- ¼ cup honey mustard
- ¾ tsp kosher salt
- 1 pound boneless skinless chicken breast, cut into strips
- ¾ cup panko bread crumbs
- ¼ cup toasted sesame seeds
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk eggs, honey mustard, and ½ teaspoon of salt. Mix in chicken, cover, and marinate for at least 15 minutes.
- In a separate dish, mix together the remaining ¼ teaspoon of salt, panko, and the toasted sesame seeds. When the chicken is done marinating, dip the pieces of chicken into the crumb mixture (one to two pieces at a time). Coat all sides of the chicken and transfer to a baking sheet.
- Lightly spray the tops of the chicken strips with cooking oil and then bake for about 20 minutes, until lightly browned and cooked through.
- Let cool. Chop into 1-inch pieces.
To serve with the chicken, I made sauteed garlic broccolini. It would taste good with almost anything, though!