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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

CRISPY PANKO CHICKEN WITH POTATOES AND CARROTS Recipe

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This recipe for CRISPY PANKO CHICKEN WITH POTATOES AND CARROTS is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15
Personal Notes:
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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