Ingredients
Equipment
Method
- Heat oven to 350F. Line a rimmed baking sheet with foil. Coat foil with no-stick spray or grease lightly with oil.
- Season chicken with salt and pepper. Place chicken in a shallow dish or zippered plastic bag.
- In small bowl, whisk hoisin and wine until blended. Pour marinade over chicken, turning to coat. Cover and set aside while preparing crumbs.
Crumbs
- Place garlic, cilantro, salt and pepper in food processor fitted with steel blade. Process until garlic is minced.
- Add panko, lemon, zest, olive oil and sesame oil and pulse 3 or 4 times or util the crumbs are moist. Pour mixture onto a flat plate or foil covered surface.
- Press the top side only of each piece of chicken into the crumbs so the crumbs adhere to the chicken.
- Transfer chicken, crumb side up to prepared baking sheet.
- Sprinkle any remaining crumbs evenly over the chicken and gently press.
- Bake chicken for 30 minutes or until cooked through.
- Turn on the broiler and crisp crumbs for a about 1 minute or until golden brown.
Notes
For easier clean-up use a mini food processor and crumb the chicken on a piece of aluminum foil.
If you don’t have a broiler the chicken crumbs can get more brown by increasing the oven to 400F. the last 5 minutes of baking time.
Chicken can be served hot, warm or at room temperature.
If you don’t have a broiler the chicken crumbs can get more brown by increasing the oven to 400F. the last 5 minutes of baking time.
Chicken can be served hot, warm or at room temperature.
