Poulet au cheddar et au panko

Ingrédients

• 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

Préparation

1. 1

   Preheat oven to 425˚F.

2. 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. 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. 4

   Spoon the panko topping over each chicken breast to cover the top of the chicken.

5. 5

   Bake on the top rack for 12-15 minutes or until the chicken is cooked through, 165˚F internal temp.

6. 6

   Remove the chicken from the oven and top with a scoop of pico de gallo. Serve immediately. Enjoy!