Ingredients

2 pounds boneless skinless chicken breasts, about 4 large breasts
1/2 cup homemade Italian dressing and marinade, or store brand
1/2 cup flour, unbleached or all-purpose
2 eggs, beaten
1 cup Panko bread crumbs
1/2 cup olive oil, or enough oil to cover the bottom of the pan



How to Make It

    Place the chicken breasts in a ziplock bag and add the Italian dressing. Close the bag and coat the chicken by moving it around. Put the bag in the refrigerator for 2-4 hours, or overnight.
    Remove the chicken from the refrigerator. Lay out the flour, beaten eggs and the Panko bread crumbs on three separate plates. Heat the olive oil in a large pan over high heat. Remove the chicken from the bag, dip each piece in the flour, then the beaten egg and then press the chicken into the Panko bread crumbs, coating it evenly on both sides
    Place each piece into the hot oil and brown evenly on both sides. Turn the chicken over when it is golden brown around the edges.
    Put the browned pieces of chicken on a greased baking pan. Place the pan in a preheated 375 degrees F oven and bake for 15 minutes, or until the thickest part of the chicken is tender and the meat is white when cut into.
    8 Servings
    Heather's Notes:
    Once the oil is hot, turn the burner to medium high heat, being careful not to burn the oil.
    Turn the chicken as little as possible, being gentle not to tear the breading.