Dijon Chicken with Panko Crust

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.

• Ready In: 30 mins
• Serves: 4-8

Ingredients

• 1⁄4 cup butter, melted
• 1⁄4 cup Dijon mustard
• 2  cloves garlic, peeled and minced or pressed
• 1⁄2 cup panko breadcrumbs (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.