Stubb’s Panko Parmesan Chicken
Stubb’s Panko Parmesan Chicken requires approximately 30 minutes from start to finish. One portion of this dish contains approximately 152g of protein, 125g of fat, and a total of 1897 calories. This recipe serves 6 and costs $8.04 per serving. This recipe from Garnish with Lemon requires red wine vinegar, salt, chicken, and olive oil. Only a few people really liked this main course. 7 people were impressed by this recipe. With a spoonacular score of 91%, this dish is outstanding. Similar recipes include Easy Chicken Parmesan With Toasted Panko, Oven Fried Chicken Thighs With Panko and Parmesan, and Parmesan-Panko Crusted Chicken with Lemon Butter Sauce.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon basil
2 tablespoon capers
½ bottle Stubb's Chicken Marinade
6 chicken boneless, skinless chicken thighs
2 garlic cloves
6 tablespoons shredded Monterey Jack cheese
2 tablespoons olive oil
1 teaspoon oregano
2 cups panko crumbs
½ teaspoon pepper
1 teaspoon red wine vinegar
½ teaspoon salt
1 – 8 ounce jar sun dried tomatoes, packed in oil, drained
Equipment:
aluminum foil
oven
frying pan
bowl
food processor
Cooking instruction summary:
Marinate chicken in Stubb’s Chicken Marinade for at least one hour or up to 8.Preheat oven to 400 degrees and line a jelly roll pan with foil.Mix panko, Parmesan, salt and pepper in a bowl.Shake excess marinade off each chicken thigh and press in panko crumb mixture to coat.Place each breaded chicken piece on pan. Spray with olive oil or brush with melted butter.Bake for 20- 25 minutes until cooked through.Sprinkle 1 tablespoon Monterey Jack cheese on top of each piece and broil for 30 seconds or until melted.Pulse all ingredients in a food processor until mixture is combined, but still chunky. Add additional olive oil if needed to get to desired consistency. Keeps for two weeks in refrigerator.
Step by step:
1. Marinate chicken in Stubb’s Chicken Marinade for at least one hour or up to 8.Preheat oven to 400 degrees and line a jelly roll pan with foil.
2. Mix panko, Parmesan, salt and pepper in a bowl.Shake excess marinade off each chicken thigh and press in panko crumb mixture to coat.
3. Place each breaded chicken piece on pan. Spray with olive oil or brush with melted butter.
4. Bake for 20- 25 minutes until cooked through.Sprinkle 1 tablespoon Monterey Jack cheese on top of each piece and broil for 30 seconds or until melted.Pulse all ingredients in a food processor until mixture is combined, but still chunky.
5. Add additional olive oil if needed to get to desired consistency. Keeps for two weeks in refrigerator.
Nutrition Information:
covered percent of daily need
