Dijon Chicken with Panko Crust

Barb Gertz's Note:

This is a very good and tasty recipe, takes only 30 minutes to prepare. Panko is available in well-stocked supermarkets and Asian grocery stores. The recipe comes from Sunset.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1/4 cup butter, melted
• 1/4 cup Dijon mustard
• 2 cloves garlic, peeled and minced or pressed
• 1/2 cup panko (japanese-style bread crumbs)
• 2 tablespoons grated parmesan cheese
• 1 1/2 tablespoons minced parsley
• 8 boneless skinless chicken breast halves

Dijon Sauce

• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/2-1 tablespoon sesame oil
• 1 teaspoon soy sauce

Directions:

1. In a large bowl, whisk together butter, mustard and garlic.
2. In another bowl, mix panko crumbs, parmesan cheese and parsley.
3. One at a time, turn chicken breast in butter mixture to coat completely;(If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in panko mixture.
4. Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray.
5. Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test),about 15 minutes, may take longer, depending on the size of the breast.
6. Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.

Reviews

[vivmom]

This is a family favorite - a no fail, sure-to-please dish. Very flavorful, kids and adults alike love it. The dipping sauce is key. This is a great recipe!!

[bratty]

Really nice chicken recipe that comes together pretty easy as well. I used chicken breast tenderloins but otherwise followed the recipe exactly. While the chicken was tasty, the sauce earned the 5 stars for this recipe for me. I will make this again.

[NurseJaney]

Really nice combination ! Dh was truly impressed. I adjusted for 2 boneless/skinless breasts, and served with saffron rice and chard from the garden. We are now using Panko for breading on many recipes -- nice and crunchy -- never soggy. Thanks for posting, Barb.