This is a quick, easy and 100% tried-and-true recipe that absolutely everyone (including the pickiest of kids) loves. I substitute the butter in the original recipe with our Organic Butter Flavored Coconut Oil for a healthier version, without sacrificing any flavor or richness. My family loves these plain, but you can use your choice of dipping sauce.
Pre-heat oven to 375°F.
Wash and dry chicken breast fillets and wrap loosely in plastic wrap or put inside a large zip-top bag. Pound the fillets until they are uniform thickness (about 1/2-3/4”). Pounding the breasts not only allows chicken to cook quickly and evenly, but it tenderizes the meat nicely.
After the chicken is pounded, slice it into strips and set aside.
In a small sauce pan, melt organic coconut oil over medium-low heat. As the oil melts, add the minced garlic.
Once oil has melted, remove from heat and pour garlic oil mixture into a soup plate or other low, flat dish.
In another low, flat dish combine panko and Parmesan. Add salt and pepper to taste.
Roll chicken pieces into garlic oil, then dredge in panko mixture. Place the strips into a glass baking dish in a single layer. If you have left-over garlic oil or panko mixture, pour over the chicken.
Bake the chicken for 25-30 minutes or until cooked through. If the strips aren’t browned on top enough, switch your oven to low broil for 2 minutes until the tops of the strips are golden brown and crispy.
Hot tip #1:Reserve or make a little extra melted Organic Butter Flavored Coconut oil and garlic to pour over an accompanying vegetable or use as a dip for artichokes.
Hot tip #2: Add a little cayenne to the panko Parmesan mixture for an extra kick.