3. Remove chicken from marinade, shaking off excess. Discard marinade. Add chicken pieces, a few at a time, to panko mixture, turning to coat. Place chicken in prepared pan.
4. Bake 30 to 35 minutes or until coating is crisp and juices run clear when thickest part of chicken is pierced with tip of knife. For browner coating, after chicken is cooked, turn oven to broil. Broil chicken 5 to 6 inches from source of heat 1 to 2 minutes or until golden.
Nutrition
(Per serving): Calories 305, Total Fat 9g, Saturated Fat 3g, Cholesterol 101m, Sodium 370mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0, Protein 36g