Description
- 1 tablespoon chili garlic sauce (think Sri-racha (sp?) or something similar) *** this can be found in most international sections at the grocery store
- 3 tablespoons pineapple juice
- 4 6 oz boneless, skinless chicken breasts
- 3/4 cup PANKO bread crumbs *** see Kitchen Staples blog for info on why Panko is the bomb
- kosher salt to tast
- 3 tablespoons canola oil
Ingredients
1) Heat oven to 450 degrees.
2) in a large bowl, combine the chili-garlic sauce and pineapple juice. Add the chicken and toss to coast
3) in a seperate bowl, combine the panko bread crumbs, 1/2 teaspoon salt (NOT TABLESPOON, i have made this mistake before!! 🙂 and the oil
4) using one piece of chicken at a time, coat the chicken in the bread crumb mixture and transfer to a baking sheet. Repeat with remaining breasts, I mean pieces of chicken (how 3rd grade am I??)
***note, I like to make sure the pieces are really fully covered in the crumbs and even take the remaining bread crumbs and spread them where they are on thinly on the chicken. This makes them turn out extra crunchy. 🙂
5) bake until cooked through, about 12 to 15 minutes.
This recipe is awesome because you cook them at a high heat so they cook quickly and retain their moisture- it is also nice when you get home late from work and you are so friggin starving you could eat anything and everything in the fridge, healthy or not! So there’s not much waiting time in this recipe.