Baked Chicken Strips with Dijon and Panko Coating

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

• Preparation Time: 10 mins
• Cooking Time: 12 mins
• Total Time: 22 mins
• Calories: 409 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup Dijon mustard
• 2 cups panko bread crumbs
• 1 tablespoon smoked paprika
• 2 cloves garlic, grated
• 2 tablespoons extra-virgin olive oil, divided
• 1 ½ pounds boneless chicken breasts, cut into strips

Recipe Instructions

Step 1

Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.

Step 2

Mix mustard and garlic together in a bowl.

Step 3

Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.

Step 4

Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.

Step 5

Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).