Dijon Chicken w/Panko Crust

homecook

New member
1/4 cup (1/8 lb.) butter, melted
1/4 cup Dijon mustard
2 cloves garlic, peeled and minced or pressed
1 cup panko (Japanese-style bread crumbs)
1/4 cup grated parmesan cheese
1 1/2 tablespoons minced parsley
8 boned, skinned chicken breast halves (6 to 7 oz. each)
Dijon sauce (recipe below)

In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.

One at a time, turn chicken breast halves in butter mixture to coat completely. Dip rounded side of each breast in panko mixture. Place breasts crumb side up in a 10- by 15-inch baking pan.

Bake chicken in a 425° oven until crumbs are golden and breasts are no longer pink in center of thickest part, about 15 minutes. Place 1 or 2 breast halves on each dinner plate. Accompany with Dijon sauce.

Dijon Sauce:
In a bowl, mix 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 to 1 tablespoon Asian sesame oil, and 1 teaspoon soy sauce. (I make this up and warm in the microwave.)


Barb
 

QSis

Grill Master
Staff member
Gold Site Supporter
Yet ANOTHER one of yours copied and saved, Barb!

I always have all of those ingredients on hand!

Lee
 

homecook

New member
Hope you enjoy it!! My dh loves this and he's not crazy about chicken breasts. He likes dark meat.

Barb
 
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