Pollo al cheddar con panko
El pollo al cheddar con panko es una cena de pollo al horno muy fácil, perfecta para las noches ocupadas entre semana. ¡Tiernos filetes de pollo se cubren con una crujiente capa de panko con mantequilla, sazonador ranch y queso cheddar curado, y luego se hornean hasta que estén dorados y crujientes!
Ingredientes
- 2 pounds boneless skinless chicken breast (cut into thin cutlets (about 6))
- salt and pepper
- 2 tablespoons mayonnaise
- 3 tablespoons butter
- 1 cup panko bread crumbs
- 2 tablespoon ranch seasoning
- 4 ounces shredded sharp cheddar cheese ((about 1 cup))
- 1 cup pico de gallo
Preparación
- 1
Preheat oven to 425˚F.
- 2
Season chicken cutlets on each side with salt and pepper. Then lay them flat on a baking sheet. Spread a very thin coating of mayonnaise on the top side of each chicken breast.
- 3
In a medium bowl, melt the butter. Mix in the panko bread crumbs and ranch seasoning and stir until combined. Then stir in the cheddar cheese.
- 4
Spoon the panko topping over each chicken breast to cover the top of the chicken.
- 5
Bake on the top rack for 12-15 minutes or until the chicken is cooked through, 165˚F internal temp.
- 6
Remove the chicken from the oven and top with a scoop of pico de gallo. Serve immediately. Enjoy!
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