Recipe
Panko Crusted Mexican Chicken
Panko Crusted Mexican Chicken
A good home cook can never have too many chicken recipes at his or her fingertips! So many old recipes can have a modern and updated taste with playing a little with your favorite spices. In this recipe for Panko Crusted Mexican Chicken, we took a classic mayonnaise chicken with breadcrumbs recipe and updated it with mixing Mexican spices with the mayo. Instead of regular breadcrumbs, we used panko Japanese-style breadcrumbs for a little extra crunch.
Try this recipe right away and let us know what you think!
Ingredients:
Instructions:
- 1 cup real mayonnaise
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon paprika
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoons salt
- Fresh cracked pepper
- 4 skinless and boneless chicken breasts
- 1 1/2 cups Panko breadcrumbs
Heat the oven to 350 degrees and line a baking sheet with parchment paper or foil.
In a mixing bowl, take the mayonnaise, cumin, ancho chile powder, paprika, cilantro, salt, pepper and lime juice and mix thoroughly. Taste for seasoning.
Place the chicken breasts on the cookie sheet. Sprinkle about 3/4 teaspoon salt on each chicken breast, front and back with some fresh cracked pepper. Slather each chicken breast with about 2-3 tablespoons of the mayonnaise mixture.
Top each chicken breast generously with Panko breadcrumbs. Bake in the oven for 35 minutes. After 35 minutes, take a thermometer to make sure the internal temperature of the chicken breasts are 165 degrees. Let cool for 5 minutes and serve with your favorite sides.
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