Baked Chicken Strips with Dijon and Panko Coating

Try a recipe for easy panko chicken nuggets: boneless chicken breast strips dipped in Dijon mustard and garlic, then coated in crispy panko.

• Preparation Time: 10 mins
• Cooking Time: 12 mins
• Total Time: 22 mins
• Calories: 409 Calories

Ingredients

• 1 teaspoon salt
• 2 cups panko bread crumbs
• 1 tablespoon smoked paprika
• 2 cloves garlic, grated
• 2 tablespoons extra-virgin olive oil, divided
• 0.5 teaspoon ground black pepper
• 0.25 cup Dijon mustard
• 1.5 pounds boneless chicken breasts, cut into strips

Recipe Instructions

Step 1

Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.

Step 2

Mix mustard and garlic together in a bowl.

Step 3

Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.

Step 4

Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.

Step 5

Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).