Baked Furikake Chicken

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  • 1 lb. boneless, skinless chicken breasts (thinly sliced)
  • 2 c. mayonnaise
  • 1 pkg Hidden Valley Ranch dip mix
  • 1 (4oz) pkg. panko bread crumbs
  • ½ c. nori komi furikake (may use more)
  • Flour – just enough to coat chicken


  • Mix mayonnaise and packaged dip mix in a bowl and set aside.
  • In a separate bowl, mix panko and furikake. Set aside.
  • Pat chicken dry then roll in flour. Coat chicken in mayo mix then roll in panko and furikake mix.
  • Place chicken on baking sheet sprayed with cooking spray and bake at 350° F for 30 minutes or until done.
  • *Optional – for browner bottoms, turn chicken over and bake for 10 minutes longer.