Ingredients
1 pound boneless skinless chicken breasts
1-1/2 cups Panko (Japanese bread crumbs)
1 tsp. pepper
1 tsp. garlic powder
1 large egg
1/4 cup olive oil
1 jar duck sauce
2 Tbsp. sweet red Thai chili sauce (optional
Preparation
Preheat oven to 350 degrees F.
Pound chicken breasts so they are an even thickness all the way through -- about 1/2-inch is good.
In a shallow dish, combine Panko, pepper and garlic powder. Set aside.
Beat egg in a medium bowl.
Heat olive oil in a large skillet over medium heat.
Dip chicken breasts in egg, then press into Panko mixture, turning to coat on both sides. Place in hot skillet.
Cook until golden brown (3-5 minutes). Flip and cook until golden on the other side.
Transfer chicken breasts to a 9 x 13 baking dish. Pour duck sauce evenly over chicken breasts.
Drizzle with chili sauce.
Bake 25-30 minutes until chicken is cooked through.