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Panko Peppery Sage Chicken

Culinary Genie

Makes

4 servings

Active Time

10 minutes

Total Time

30 minutes

Calories

280

Cuisine

American

Category

Chicken & Turkey

This simple breaded chicken is super moist with the perfect peppery note and can easily be made gluten, dairy and egg-free with a couple simple swaps. Featuring Culinary Genie Salt-Free Peppery Sage Seasoning Blend.

Panko Peppery Sage Chicken

Ingredients

  • ⅔ cup plain panko bread crumbs or gluten-free panko bread crumbs

  • ⅓ cup grated Pecorino cheese, grated Parmesan cheese or vegan Parmesan cheese

  • 1 tablespoon Salt-Free Peppery Sage Seasoning Blend, divided

  • 2 tablespoons mayonnaise or vegan mayonnaise

  • 1 tablespoon no salt added stoneground or Dijon mustard

  • 1 pound boneless, skinless chicken breasts, cut into 4 sections, pound ¼-inch thick

  • Non-aerosol extra virgin olive oil

Directions

  1. Preheat oven to 425°F. In shallow dish, combine bread crumbs, cheese and 2 teaspoons Salt-Free Peppery Sage Seasoning Blend. In small dish, combine mayonnaise, mustard and remaining 1 teaspoon Salt-Free Peppery Sage Seasoning Blend. Set aside.

  2. Season chicken with salt as desired. Brush with mustard mixture and coat with bread crumb mixture, pressing firmly to adhere to chicken. Place on a parchment-lined baking sheet. Lightly spritz with olive oil.

  3. Bake until internal temperature reaches 165°F on an instant-read food thermometer, about 15-20 minutes, turning over about halfway through.

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