2015 Kids Recipe Challenge Winning Recipe: 1 st Place!
Nathan, from Richmond Hill, loves this recipe. With a variety of texture and flavour, this recipe is easy to prepare and fun to make.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 6 servings
- Try this coating on pork or fish. You can cut them into strips or leave them whole as chops and fillets to cook.
- Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 165°F (74°C). Discard uneaten leftovers after they have been reheated.
Ingredients
|
Boneless skinless chicken breasts |
3 (about 1 ¼ lb/600 g)
|
Maple syrup |
2 Tbsp (30 mL)
|
Canola oil |
1 Tbsp (15 mL)
|
Whole wheat panko breadcrumbs |
1/2 cup (125 mL)
|
Finely chopped pecans |
1/3 cup (75 mL)
|
Parmesan cheese, grated
|
1/3 cup (75 mL)
|
Ground flax seeds
|
1/4 cup (60 mL)
|
Garlic powder
|
2 tsp (10 mL)
|
Dried oregano leaves
|
1 tsp (5 mL)
|
Salt and fresh ground pepper
|
1/4 tsp (1 mL) each
|
Directions
- Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
- Don’t rinse raw poultry prior to using. Cut chicken into cubes or strips and place in a large bowl. Drizzle with maple syrup and oil and coat evenly; set aside. Use separate equipment for handling raw food and cooked food.
- In a large resealable bag, combine breadcrumbs, pecans, Parmesan cheese, flax seeds, garlic powder, oregano, salt and pepper.
- Add a few chicken pieces at a time to bag and shake to coat.
- Place onto parchment paper-lined baking sheet and repeat with remaining chicken and coating. Do not reuse breadcrumb coating.
- Wash hands with soap and warm water for at least 20 seconds after handling raw chicken.
- Bake in preheated 475°F (246°C) oven for about 15 minutes until the internal temperature of each piece of piece of chicken reaches 165ºF (74 ºC) on a digital food thermometer.
Nutrition Information per serving:
Calories: 298 kcal
Protein: 30 g
Fat: 12 g
Carbohydrate: 17 g
Fibre: 4 g
Sodium: 315 mg
Last Update – June 26, 2024