24 to 32ouncesboneless and skinless chicken breasts4 pieces
1cupwhole-wheat panko breadcrumbs
1/8teaspooncrushed red pepper
Preheat oven to 400 degrees.
Rinse chicken breast in cold water. Pat dry with paper towel and set aside.
In a food processor, pulse panko bread crumbs into a fine crumb. Add remaining ingredients except for egg whites and olive oil. Pulse until well combined. Divide between two medium bowls and place egg whites into a third bowl.
Dip each piece of chicken into one of the seasoned panko and flour bowls, then dip into the beaten egg whites, and lastly dip into the second bowl of seasoned panko and flour. Place on a dark, nonstick baking sheet. Do not spray with non-stick spray! Drizzle each piece of coated chicken breast with about 1/4 tablespoon of olive oil. Reserve the remaining olive oil.
Bake for 10 minutes, remove from oven and flip the chicken breast. Drizzle each piece of chicken with the reserved olive oil. About 1/4 tablespoon per breast. Return to the oven and cook an additional 8 to 10 minutes until cooked through.
While the cooked chicken is still in the oven, adjust the oven temperature to low broil. Broil for about 5 minutes, while watching the chicken closely, until crispy and golden brown. Remove from oven and serve immediately. Best served with your favorite southern sides!