Add 30-minute oven-fried chicken to your rotation of weeknight recipes. This variation is seasoned Southwest-style with chili powder in the panko coating and Monterey Jack cheese sprinkled on top. Photo credit: Liren Baker from Kitchen Confidante.
10m
PREP TIME
20m
COOK TIME
275
CALORIES
8
INGREDIENTS
Servings: 4
Ingredients
- 1/2 cup unseasoned panko bread crumbs
- 2 teaspoons McCormick® Chili Powder
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
-
1 1/4
pounds
boneless skinless chicken breasts halves
![substitution]( "substitution")
Substitutions available
/ boneless skinless chicken thighs
- 1/4 cup milk
- 1 tablespoon butter, melted
-
1/2
cup
shredded
Monterey Jack cheese
![substitution]( "substitution")
Substitutions available
/ shredded Mexican blend cheese
INSTRUCTIONS
- 1 Preheat oven to 425°F. Mix panko and seasonings in shallow dish. Moisten chicken with milk. Coat evenly with panko mixture.
- 2 Place chicken in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. Drizzle with melted butter.
- 3 Bake 15 minutes. Sprinkle chicken with cheese. Bake 5 minutes longer or until chicken is cooked through and cheese is melted.
Sheet Pan Taco Chicken Fingers with Cheesy Roasted Broccoli
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Sheet Pan Taco Chicken Fingers with Cheesy Roasted Broccoli
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