- Nonstick cooking spray (or olive oil), for pan
- 1 1/2 cups panko breadcrumbs
- 6 tablespoons finely grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced garlic
- 1 3/4 teaspoons kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 1 pound boneless, skinless chicken breasts, sliced across the grain into 1/2-inch-thick strips
- 4 egg whites, beaten
- Extra-virgin olive oil, for drizzling
- Healthy Ranch Dipping Sauce, for serving (optional)
- Preheat oven to 375 degrees and line a large baking sheet with aluminum foil. Position an ovenproof wire rack over foil and lightly grease rack with cooking spray or olive oil.
- Place panko on a large baking sheet and bake until golden brown, stirring once midway through cooking, 8 to 10 minutes. Remove from oven and set aside until pan is cool enough to handle, then toss with Parmesan, parsley, garlic, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper, and mix well.
- Increase oven temperature to 425 degrees.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Press chicken strips in seasoned crumbs, then dip quickly in beaten egg whites, then press a second time in seasoned crumbs. Transfer coated chicken strips to wire rack and drizzle lightly with olive oil.
- Transfer to oven and bake until chicken is just cooked through, 10 to 12 minutes.
- Serve chicken strips hot with Healthy Ranch Dipping Sauce, if desired.
Healthy Ranch Dipping Sauce
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