Baked Panko Chicken

• 4 Tablespoons Butter
• 1 cup Panko Breadcrumbs
• 4 Tablespoons Parsley, Minced
• 2 cloves Garlic, Minced
• 1 teaspoon Ground Ginger
• 1 pinch Red Pepper Flakes
• 1/2 teaspoons Garlic Salt
• 2 whole Chicken Breasts, Boneless, Skinless And Butterflied In Half To Create 4 Whole Chicken Cutlets
• 2 whole Eggs, Beaten
• Olive Oil, For Drizzling

1. Preheat oven to 375 degrees F. Grease a sheet pan or baking dish with nonstick cooking spray.
2. Set aside.
3. In a medium nonstick pan, melt the butter over medium heat.
4. Add the panko breadcrumbs and toss until toasted and golden brown, about 2 minutes.
5. Remove from heat.
6. Toss in the parsley, garlic, ginger, and red pepper flakes.
7. Season the panko with garlic salt.
8. After the chicken breasts have been butterflied, use the flat side of a meat mallet to pound the chicken cutlets thin, about 1/4 inch thick.
9. Place panko mixture in a shallow dish and place the beaten eggs in a separate shallow dish.
10. Season chicken cutlets lightly with salt and pepper.
11. Dip chicken cutlets one at a time into the eggs then in the panko mixture, until the whole chicken cutlet is coated.
12. Place on the prepared sheet pan and continue coating the remaining chicken cutlets.
13. Drizzle the breaded chicken with olive oil.
14. Bake chicken for 15 minutes.
15. Remove and serve with your favorite side.
16. Enjoy!

butter, breadcrumbs, parsley, garlic, ground ginger, red pepper, garlic, chicken breasts, eggs, olive oil

Taken from tastykitchen.com/recipes/main-courses/baked-panko-chicken/ (may not work)