Balsamic, Panko topped Baked Chicken
I combined a couple chicken recipes to make this one simple and easy. For more flavor, make double the sauce, flip chicken halfway, top with more sauce, and cook the rest of the time.
Balsamic, Panko topped Baked Chicken
I combined a couple chicken recipes to make this one simple and easy. For more flavor, make double the sauce, flip chicken halfway, top with more sauce, and cook the rest of the time.
Cooking Instructions
- 1
Put Panko crumbs into a bowl. Then beat 2 eggs into another bowl. Dip the chicken tender pieces into the egg and then into the Panko crumbs. Place into glass baking pan.
- 2
After that, in sauce pan, on the stove over medium heat, combine chopped shallot, chicken broth, dash of rosemary, balsamic vinegar, and a dash of salt and pepper.
Heat to a boil, stirring, then take off of stove. - 3
Scoop a spoonful of the sauce at a time, and add it to the top of the Panko chicken in the glass pan. Add as much as you’d like to the top of the chicken.
**If you desire, make a double batch of the sauce, flip chicken halfway through and add more sauce to them. Continue to cook until done.
- 4
Bake at 425 degrees for about 15-20 Minutes (depending on the size of the tenders), check that they are cooked through.
- 5
Serve with roasted potatoes squares and veggies.
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