Parmesan Breadcrumb Chicken Bites

When I entertain I often am cooking for adults and kids both.  And one thing I’ve noticed is that when I make fancy little bites of food for the grown up crowd the kids want to eat what we have,  even though they might not exactly like all the flavors or spice.  So I started making these little Parmesan breadcrumb chicken bites and serving them with fancy little bamboo fork skewers and now I can’t keep the grown ups away from the kids food!

If you were going to make this dish for an adult only crowd, which I’d recommend too, then add a little adobo sauce to the ketchup mixture to spice things up.  Either way, this dish is an easy crown favorite and a great do ahead.  The chicken and be breaded ahead of time and takes only a few minutes on the stove top and is finished in the oven.  Don’t say I didn’t warn ya:)

Breadcrumb Chicken

  1. Preheat oven to 350 degrees.  Remove any excess fat from the chicken breasts and cut into ½ inch pieces. 
  2. Place the panko breadcrumbs and grated Parmesan in a shallow dish and mix to combine with a fork or your fingers.  Set aside.
  3. In a separate shallow dish combine egg with about 2 teaspoons of water and whisk to combine.  Set aside.
  4. In a third shallow dish combine the flour, onion granules, garlic powder, dried oregano, salt and pepper.
  5. Keep a large plate handy.  Dredge each piece of chicken in the flour mixture first, shaking off any excess flour, then the egg mixture, and then the cheese and breadcrumb mixture.  Set on clean plate and continue until all to chicken is coated.  Can be done and hour or so ahead of time and covered and refrigerated.
  6. Heat a wide and heavy bottomed, oven proof, sauté pan over medium heat, add the canola oil and heat until the oil is shimmering.  Add the chicken to the pan in an even layer.  They should all fit without touching.  Brown each side of the chicken, about 2 ½ to 3 minutes per side.  Place pan in the oven and continue cooking for 7-9 more minutes, or until cooked through. Turn once during baking.
  7. Remove from oven, place on platter with skewers and serve with sauce.


Dipping Sauce

  1. Place ketchup and mayonnaise in a medium bowl.  Whisk to combine and then place in a serving dish.  Refrigerate until ready to serve.  Can by made 2 days ahead.
Breadcrumb Chicken

1 lb boneless skinless chicken breasts, rinsed and pat dry

¾ cup Panko breadcrumbs (Japanese style course breadcrumbs)

Heaping ½ cup coarsely grated Parmesan cheese

1 egg

½ cup all purpose flour

1 teaspoon granulated onions  

¾ teaspoon garlic powder

1 ½ teaspoons dried oregano

2 teaspoons kosher salt

1 teaspoon black pepper

1 ½ Tablespoons Canola oil

*toothpicks or small bamboo forks for serving
 
Makes approximately 20 bites














Dipping Sauce

1/3 cup ketchup

1/3 cup mayonnaise

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