CRISPY PANKO CHICKEN WITH POTATOES AND CARROTS Recipe
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Ingredients: |
Ingredients: MAPLE MUSTARD SAUCE ▢ 2 Tablespoons butter, melted ▢ 4 Tablespoons maple syrup ▢ 4 Tablespoons Dijon mustard ▢ Pinch of salt PANKO TOPPING ▢ 4 Tablespoons butter ▢ 4 Tablespoons panko breadcrumbs ▢ ½ teaspoon garlic powder ▢ ½ teaspoon onion powder ▢ ½ teaspoon paprika PANKO CHICKEN WITH POTATOES AND CARROTS ▢ 4 chicken thighs or tenderloins, boneless and skinless ▢ 1.5 lbs baby potatoes, washed and cut in half ▢ 4 – 5 carrots, peeled and sliced into ½ inch thick diagonal pieces ▢ ½ teaspoon garlic powder ▢ ½ teaspoon onion powder ▢ ½ teaspoon paprika ▢ 2 Tablespoons olive oil, divided
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Directions: |
Directions:MAPLE MUSTARD SAUCE Mix 2 Tablespoons melted butter, 4 Tablespoons maple syrup, 4 Tablespoons Dijon mustard, and a pinch of salt PANKO TOPPING Mix together melted butter, panko breadcrumbs, salt, pepper, garlic & onion powder and paprika. PANKO CHICKEN WITH POTATOES AND CARROTS Preheat the oven to 425 F and line two baking sheets with parchment paper. Season potatoes with the remaining half of garlic and onion powder and paprika, as well as salt and pepper and 1 tablespoon olive oil. Place seasoned potatoes on the prepared sheet pan. |
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Number Of
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 |
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Personal
Notes: For best results, the chicken should be at room temperature when it gets put in the oven. I like to take it out of the fridge 30 minutes or so before I’m ready to cook. Use an instant read thermometer to make sure that the chicken is fully cooked through. It should register at 165F. NUTRITION Calories: 509kcal | Carbohydrates: 66g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 509mg | Potassium: 1271mg | Fiber: 9g | Sugar: 21g | Vitamin A: 23714IU | Vitamin C: 42mg | Calcium: 123mg | Iron: 3mg COURSE Main CourseCUISINE AmericanKEYWORD baked breaded chicken, crispy panko chicken breasts, panko breadcrumb chicken
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