April 26, 2024
Za'atar Baked Chicken
Middle Eastern style baked chicken cutlets breaded and seasoned with Za'atar and lemon
Minutes Prep time: 15
Minutes Total time: 40
Servings: 4
Difficulty: Intermediate
Ingredients
Ingredients
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PAM® Olive Oil Cooking Spray Pump
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1 egg, beaten
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1 tablespoon water
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1 cup panko bread crumbs
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2 tablespoons Za'atar
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2 tablespoons extra virgin olive oil
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4 boneless skinless chicken breasts (pounded to about 1/2-inch thickness)
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1 tablespoon grated lemon zest
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1 tablespoon chopped fresh Italian (flat-leaf) parsley
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Lemon wedges, optional
Za'atar Baked Chicken
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 72 mg | 7% |
| Carbohydrate | 20 g | 7% |
| Cholesterol | 137 mg | 46% |
| Total Fat | 15 g | 22% |
| Iron | 3 mg | 14% |
| Calories | 367 kcal | 18% |
| Sodium | 406 mg | 17% |
| Protein | 38 g | 75% |
| Saturated Fat | 3 g | 14% |
| Sugars | 1 g | 0 |
| Vitamin C | 3 mg | 5% |
Directions
Directions
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Step one
Preheat oven to 375°F. Spray a baking dish with cooking spray.
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Step two
Set three wide shallow dishes on the counter. Add flour, salt and pepper to the first, beaten egg and water to the second and panko to the third. Stir Za'atar and 2 tablespoons oil into the panko.
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Step three
Working with one at a time, dredge each cutlet in the bowl of flour, shaking off excess. Dip cutlet into the egg dish and allow any excess to drip back into the bowl. Place cutlet in the third bowl to coat with panko. Press the panko into the cutlet making sure the entire surface is well coated. Transfer to baking dish and repeat with remaining cutlets.
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Step four
Bake 20 to 25 minutes or until chicken is no longer pink in centers (165°F). Combine the lemon zest with the parsley and sprinkle evenly over cutlets; serve with lemon wedges.
Preparation images
Za'atar Baked Chicken
Nutrition information
