Ingredients (9)
- 2 cups panko
- 1/2 cup shredded Emmentaler or Gruyère cheese, shredded on the small holes of a box grater (about 1 ounce)
- 3 tablespoons olive oil, plus more to oil the wire rack
- Kosher salt
- Freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup whole milk
- 4 teaspoons finely chopped fresh thyme leaves
- 4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds)
Nutritional Information
- Calories704
- Fat43.8g
- Saturated fat8.07g
- Trans fat0.06g
- Carbs22.55g
- Fiber1.3g
- Sugar1.78g
- Protein52.14g
- Cholesterol172.5mg
- Sodium693.61mg
- Nutritional Analysis per serving (4 servings) Powered by
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How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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There are several reasons Christmas is celebrated on Dec. 25. The date is nine months after March 25, a day recognized by Christians as Annunciation. It was the day Mary was told she would was having a baby. The nine months that follow are an approximation of Jesus’ birth. Dec. 25 also coincides with pagan Winter Solstice celebrations like Saturnalia' and Dies Natalis Solis Invicti. Since they were historically celebrated around that time of year there was precedent for holiday festivities during this time of year.
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Christmas is a shortened from the words “Christ’s mass.” It’s derived from the Middle English word "Cristemasse" which has Greek, Hebrew and Latin origins. Christmas is an annual holiday that honors the birth of Jesus Christ. It is celebrated by Christians around the world and is regarded as an important religious and cultural holiday.
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Christmas is traditionally celebrated in many ways and celebrations vary across cultures. In the days leading up to Christmas, people usually put up special decorations including colorful lights and evergreen trees. Gifts are often placed under the tree and exchanged on Christmas day among loved ones. Large meals are also typically served as part of the celebration as well.
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A baked chicken breast recipe can be a pain to cook because of the meat’s uneven shape and lack of flavor, but this recipe remedies both problems. By cutting the breasts in half and pounding them to an even thickness, you cut down on the cooking time and ensure that they bake evenly without drying out. To add flavor and texture, dip the chicken in a mixture of mayo and fresh thyme, then coat it with panko breadcrumbs and cheese. Bake for about 40 minutes, and serve these crispy, flavorful baked chicken breasts alongside some roasted broccoli, sweet potatoes, rice pilaf, or Chowhound’s baby bok choy recipe.
What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
For more, see our easy baked chicken marinade.
-
What to buy
Panko Bread Crumbs
Panko bread crumbs delicate and crisp texture makes them a great choice for baked or fried foods.
Buy on Amazon ›
Instructions
- 1Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with aluminum foil and fit it with a wire rack. Lightly oil the rack and set aside.
- 2Place the panko, cheese, and measured oil in a shallow dish, season with salt and pepper, and use your hands to combine evenly. Place the mayonnaise, milk, and thyme in another shallow dish, season with salt and pepper, and whisk to combine. Set both dishes aside.
- 3Cut each chicken breast in half crosswise. Place 1 piece between 2 sheets of plastic wrap and pound to an even thickness (about 1/2 inch) with a meat mallet or the bottom of a frying pan. Place on a large plate or second baking sheet. Repeat with the remaining chicken pieces.
- 4Season both sides of the chicken pieces with salt and pepper. Dip 1 piece of chicken in the mayonnaise mixture and turn to coat. Then dip it in the panko mixture, turn to coat, and press the mixture onto the chicken to adhere. Place the breaded chicken on the prepared wire rack and repeat with the remaining chicken pieces, leaving at least 1/4 to 1/2 inch of space between the pieces. Bake until the chicken is golden brown and cooked through, about 40 minutes.
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