Crispy Baked Panko Chicken with Mexican Seasoning

My dad was raised in Tucson, Arizona, and my mom went to the University of Arizona, so growing up, I was immersed in the vibrant flavors of Mexican cuisine. Mom taught me how to use various Southwestern ingredients to create new, flavorful dishes, which inspired me to create this unique Baked Panko Crusted Chicken.
 
Instead of just dipping chicken pieces in beaten egg and then dredging in plain breadcrumbs, I add salsa to the eggs, and chili powder, cumin, garlic salt, and oregano to the breadcrumbs. The baked crispy chicken is then served on a bed of torn lettuce, accompanied by grape tomatoes, avocado slices, tomatillo-green chile salsa (also known as salsa verde), sour cream, and shredded Cheddar cheese. The result is a super easy recipe that will please the whole family!

Here’s all you need to make this amazing baked chicken with panko, all of which should be available at your local grocery store (details are included in the recipe card below):

• Boneless, skinless chicken breasts
• Panko bread crumbs
• Large eggs
• Tomatillo-Green Chile Salsa (recipe on page 124 in my cookbook Fresh Tastes) or purchased salsa verde (I like Trader Joe’s brand)
• Chili powder 
• Ground cumin 
• Garlic salt – can substitute garlic powder, and add more salt
• Dried oregano (Mexican, if you can find it – I order it online)
• Kosher or sea salt 
• Freshly ground black pepper 
• Butter
• Torn lettuce 
• Sour cream 
• Green onion 
• Grape, cherry, or other flavorful fresh tomatoes 
• Ripe avocados
• Sharp Cheddar cheese 
• Lime wedges

Here’s a step-by-step guide on how to prepare this easy panko crusted chicken. If you’re more of a video person, see video link in the recipe card at the bottom of this post:

1. Prep coating ingredients.
   In a shallow bowl, whisk together the eggs, 3 tablespoons of the salsa and salt. In another shallow bowl, stir together the breadcrumbs, chili powder, cumin, garlic salt and oregano. 
2. Prep chicken; coat.
   Butterfly larger breasts and cut into two pieces (making what’s called chicken cutlets); pound smaller breasts to roughly an even thickness. Dip each breast in the egg mixture, allowing the excess to drip off. Then, dredge in the panko mixture, coating all sides evenly. Press down on the breadcrumbs to ensure they adhere.
3. Refrigerate chicken.
   Place coated chicken pieces in a single layer on a baking sheet pan and refrigerate for at least 15 minutes (up to 8 hours )to allow the coating to set. 
4. Preheat oven to 350 degrees. 
5. Melt butter.
   Once oven is preheated, place the butter in a large shallow baking dish (not glass) large enough to hold the chicken breasts in one layer, and place in the oven. As soon as the butter melts (just takes a few minutes), remove the pan from the oven (watch closely as the butter burns easily). 
6. Bake chicken.
   Carefully place the chicken pieces in the hot pan, turning to coat both sides with the melted butter. Bake, uncovered, 25 to 30 minutes or until chicken is golden brown and an instant-read thermometer inserted into the thickest portions registers 165 degrees. 
7. Let rest.
   Let cooked panko chicken rest for 5 minutes before serving.

Here’s how to plate and serve this easy baked chicken:

1. Place 1 cup of shredded lettuce on each of 6 serving plates. 
2. Top with a chicken breast. 
3. Place a dollop of sour cream and salsa on top of the chicken. 
4. Sprinkle about 1 tablespoon of green onion over chicken. 
5. Arrange 12 tomato halves and slices from 1/2 avocado equally on each plate, placing them decoratively on the lettuce around the chicken breast. 
6. Season with salt and freshly ground pepper. 
7. Sprinkle Cheddar cheese over each serving. 
8. Place a lime wedge on each plate. 
9. Pass additional salsa and sour cream on the side. 

While this Baked Panko Chicken Breast recipe is delicious as is, it is also very flexible and can be modified to accomodate your dietery needs and tastes. Here are a few suggestions:

• Substitute chicken thighs or chicken tenders for the chicken breasts – but I don’t think they look as pretty on the plate when serving.
• Use yogurt instead of sour cream for fewer calories and a bit of tanginess. 
• Mix chopped cilantro with the lettuce, to layer in even more Mexican flavor.
• Spice it up by adding cayenne pepper to the panko crumbs and sliced jalapenos to the plate.