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Panko Crusted Chicken Sandwich

Tasty, succulent, crunchy and just plain yummy chicken sandwich
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Servings: 2
Author: Viella

Ingredients

  • 2 6 oz boneless and skinless chicken breasts
  • 1 1/4 cup panko breadcrumbs
  • 1/2 cup shredded parmesan
  • 1/4 tsp oregano
  • 1/8 tsp garlic powder
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp freshly ground pink Himalayan salt or any freshly ground salt, or kosher salt
  • 1 egg
  • 2 8 1/2 inch pretzel sticks
  • 1 cup arugula

Roasted Red Pepper Basil Mayo

  • 1 red pepper
  • Drizzle olive oil
  • 1/2-1 clove garlic
  • 1 cup basil
  • 3 tbsp mayo

Equipment/Utensils

  • Baking tray and wire rack to fit
  • Small baking tray
  • Blender

Instructions

  • Rinse chicken breasts and pat them with a paper towel until completely dry.
  • Place them in a shallow dish or container and set aside.
  • Mix together panko breadcrumbs, parmesan, oregano, garlic powder, black pepper and salt then scatter on a flat plate, board or container.
  • Beat the egg well and pour over chicken breasts and then completely cover chicken breasts with egg.
  • lift each chicken breast out of the egg, one at a time, and transfer to breadcrumb mix.
  • Ensure both sides of each chicken breast is covered with the panko breadcrumb mix and then return chicken breasts to what is left of the egg and smother both sides of each chicken breast again until all of the egg is picked up
  • Once again, transfer the chicken breasts to the panko breadcrumb mix. Make sure to cover both sides.
  • Place breaded chicken breasts on a wire rack over a baking tray and then place into a pre-heated oven at 375.
  • Cook for 30-45 minutes, or until breadcrumbs are golden.
  • Set aside once cooked and until red pepper basil mayo is complete.

Roasted Red Pepper Basil Mayo

  • Cut red pepper in half and remove seeds and membrane.
  • Place the two halves of red pepper in a small baking tray, cut side of pepper faced down, and drizzle with olive oil.
  • Place in oven with chicken breasts on lower rung until the skin of the pepper wrinkles and starts to come away from the pepper.
  • Remove from oven and allow red pepper to cool until you are able to remove the skin completely.
  • (Leave the oven on - you will need to warm your pretzel sticks.)
  • Once red pepper is peeled drop into the blender, add garlic and basil.
  • Blend on lowest setting for 30-40 seconds or until ingredients are completely smooth.
  • Place mayo in a small bowl and combine with blended ingredients.

Creating your sandwiches

  • Place pretzel stick in oven for 1 minute or until warm.
  • Remove from oven and cut pretzel stick in half, lengthways.
  • Spread roasted red pepper basil mayo on the inside of both halves of the pretzel stick.
  • Layer arugula on bottom half of pretzel stick and then place panko crusted chicken on top.
  • Place top half of pretzel stick on top of chicken and serve either whole or halved.