2 skinless chicken breasts
1/2 cup white flour
1 egg beaten
1/2 cup Italian Seasoned Panko Bread Crumbs
Place flour in a shallow bowl, place beaten egg in another bowl, and Panko crumbs in another bowl. Rinse chicken breast, remove excess water and dredge chicken in flour. Flour chicken on both sides. Next dip chicken on both sides in egg bowl. Then, place chicken breast in Panko bowl. Press firmly making sure to coat chicken on both sides. Repeat with second chicken breast.
Line cookie sheet with aluminum foil and lightly coat with olive oil. Place chicken breasts on cookie sheet and bake at 425 degrees for 20 min. Turn heat down to 350 degrees and bake for another 20 minutes. If chicken breasts are thick you may want to bake for another 10 minutes or so until juices run clear and outside is golden brown.
Let chicken rest 5 minutes before serving.
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