- 2 boneless, skinless chicken breasts, approximately 0.4 kg
- 1 1/4 cup panko, bread crumbs
- 1/3 cup mozzarella cheeze
- 1/4 teaspoon coarse salt
- 1 tablespoon oil
- 1/3 cup all-purpose flour
- 2 large eggs, lightly beaten cooking spray
Preheat oven to 200°C. Cut the chicken into 1.5-2 inches pieces and slice an opening for each pieces.
Spread panko in a thin layer on baking sheet and bake for about 3 minutes in the middle rack, until light brown.
Cut mozzarella into tiny pieces and stuff it into the openings of each chicken piece.
Set out the flour and eggs in separate dishes. Increase the oven temperature to 210°C. Place a wire rack on the baking sheet, lightly coat with cooking spray.
In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko.
Transfer chicken pieces to the rack. Bake the chicken until desired tenderness, about 12-14 minutes, turning when halfway through. Serve with dipping sauce.