Crunchy Baked Parmesan Italiano Chicken

Crunchy Baked Parmesan Italiano Chicken 

2 or 3  chicken fillets [ I plan to try this with pork chops too] 
1 1/2 cup Japanese Panko bread crumbs
1/4 cup grated Parmesan cheese from can [ or 1/2 cup freshly hand grated-YUM!]
1 tsp salt
good dash of black pepper
1 tsp garlic powder
2 tsp oregano
1 tsp dried basil
1 tsp dried thyme
1 egg, beaten
1/4 cup flour

Place each chicken fillet in a large storage bag. Using something flat and bashable then mash them a little (not too hard) until they are about 1/4-1/2 inch thick.

Preheat the oven to 475˚ F.  In a shallow bowl or pie plate, whisk together the flour, garlic powder,  salt and pepper.  In a second bowl, lightly beat the egg.  Place the panko, and remaining spices together in a third shallow bowl or pie plate.  Place a wire rack over a baking sheet and spray lightly with nonstick cooking spray.  

Lightly season both sides of the chicken pieces with salt and pepper.  Using tongs and working with one piece of chicken at a time, dredge the chicken in the flour mixture to coat both sides.  Shake lightly to remove any excess.  Then dip into the eggs and shake gently to remove any excess.  Finally place in the Panko mixture, turning to coat well.  Transfer to the prepared wire rack.  Repeat with the remaining chicken pieces.  Once all the chicken pieces are in place, spray thoroughly with cooking spray.  

Bake for 20-23 minutes, until the chicken is cooked through and the bread crumbs are golden.

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