One good baked panko-crusted chicken recipe from Epicurious is chicken breasts breaded with panko and chopped pecans and served with a shallot sauce. Food Network's recipe for chicken breasts with a Parmesan crust is another delicious option.
To make panko-crusted chicken with pecans, sprinkle salt and pepper on four boneless, skinless chicken breast halves. In a bowl, mix 1 cup of panko and 1 cup of finely chopped pecans. Melt 4 tablespoons butter, and then brush it onto the chicken. Roll each breast in the panko mixture.
Heat an oven-proof skillet, and brown both sides of the chicken breasts. Place the skillet in the oven, and bake at 400 degrees Fahrenheit for 18 minutes. Meanwhile, melt 2 tablespoons of butter with 1/4 cup of minced shallots. Sauté for one minute, and then add 3/4 cup of chicken broth. Simmer until the liquid is reduced, and add 2 tablespoons of parsley. Serve the sauce over the baked chicken.
For chicken with a Parmesan crust, mix 2 tablespoons of Dijon mustard with 1/2 teaspoon of thyme, 1/2 teaspoon of salt and 1/4 teaspoon of cayenne pepper. Add four boneless, skinless chicken breast halves, and coat with the spices.
In a separate bowl, mix 3/4 cup of grated Parmesan with 3/4 cup of panko. Dredge the chicken breasts in the panko coating, pressing the crumbs down. Place the chicken on a baking sheet, and bake at 450 Fahrenheit for 15 to 20 minutes.