Teriyaki Fried Chicken (Chicken Katsu)<\/p>\n
<\/p>\n
4 boneless, skinless chicken breasts (about 1 pound)<\/p>\n
1\/4C. reduced-sodium Teriyaki sauce<\/p>\n
4 tsp. brown sugar<\/p>\n
\u00c2\u00bd tsp. grated or minced ginger<\/p>\n
1\/2 C. Panko bread crumbs<\/p>\n
3 T. plain bread crumbs<\/p>\n
2 tsp. oil<\/p>\n
\u00c2\u00bc tsp. garlic powder<\/p>\n
<\/p>\n
Preheat the oven to 425\u00c2\u00b0F. Cover the chicken breasts in plastic wrap and gently pound to1\/4inch thickness. In a medium bowl, combine teriyaki sauce, brown sugar, and ginger. Add the chicken breasts to the sauce mixture and toss to coat. Let chicken marinate for 5 to 10 minutes (but not longer). In a small bowl, mix together the Panko, breadcrumbs, oil, and garlic powder. Roll the chicken breasts in the breadcrumb mixture and place on a baking sheet. Spray tops with cooking spray and bake for 12 to 15 minutes, or until chicken is golden brown. Serve with an extra drizzle of Teriyaki sauce, if desired.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 205<\/p>\n
Fat: 4g<\/p>\n
Fiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
Teriyaki Fried Chicken (Chicken Katsu) 4 boneless, skinless chicken breasts (about 1 pound) 1\/4C. reduced-sodium Teriyaki sauce 4 tsp. brown sugar \u00c2\u00bd tsp. grated or minced ginger 1\/2 C. Panko bread crumbs 3 T. plain bread crumbs 2 tsp. oil \u00c2\u00bc tsp. garlic powder Preheat the oven to 425\u00c2\u00b0F. Cover the chicken breasts in plastic wrap and gently pound to1\/4inch thickness. In a medium bowl, combine teriyaki sauce, brown sugar, and ginger. Add the chicken breasts to the…<\/p>\n