Parmesan Panko Chicken

Lorraine Yamada

• 1 package skinless boneless chicken cut into about 1/2″ strips
• Melted butter
• About 2 cloves garlic, minced or grated (If you like garlic ok to add more)
• About 1/4 cup grated or shredded Parmesan cheese (fresh)
• About 1 cup Panko (Japanese bread crumbs)
• Salt and pepper to taste

• Preheat oven to 400 degrees.
• Add garlic to melted butter.
• Combine panko, parmesan cheese, salt and pepper in a flat dish.
• Dip chicken pieces into garlic butter and roll completely in panko mixture.
• Place in oiled baking pan.
• Pour any left over butter and panko mixture over chicken.
• Bake for about 20 minutes or until juices run clear.

This recipe can also be used for peeled and deveined shrimp. Follow steps as above. Baking time is approximately 10 minutes depending upon the size of shrimps.

Note: In place of butter, may substitute mayonnaise or olive oil.