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Description
Give oven-fried chicken a Mexican flavor twist by adding cornmeal, cumin and oregano to the panko coating. Photo credit: Sydney Kramer from Crepes of Wrath.
Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup panko bread crumbs (unseasoned)
- 2 Tbsp. cornmeal
- 1/2 tsp. McCormick Cumin (Ground)
- 1/2 tsp. McCormick Garlic Powder
- 1/2 tsp. McCormick Oregano Leaves
- 1/2 tsp. salt
- 1 1/4 lb. boneless skinless chicken breasts (halves)
- 1/4 cup milk
- 1 Tbsp. butter (melted)
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Directions
- Preheat oven to 425°F. Mix panko, cornmeal and seasonings in shallow dish. Moisten chicken with milk. Coat evenly with panko mixture.
- Place chicken in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. Drizzle with melted butter.
- Bake 15 to 20 minutes or until chicken is cooked through.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol100mg33% |
Sodium580mg24% |
Potassium590mg17% |
Protein32g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber<1g3% |
Sugars2g |
Vitamin A4% |
Vitamin C4% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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