Dijon Chicken with Panko Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This easy panko-crusted chicken recipe is perfect for busy weeknight dinners. Ingredients:
1/4 cup (1/8 lb.) butter, melted |
1/4 cup dijon mustard |
2 cloves garlic, peeled and minced or pressed |
1/2 cup panko (japanese-style bread crumbs; see notes) |
2 tablespoons grated parmesan cheese |
1 1/2 tablespoons minced parsley |
8 boned, skinned chicken breast halves (6 to 7 oz. each) |
Directions:
1. In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
2. 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.
3. Bake chicken in a 500° oven until crumbs are golden and breasts are no longer pink in center of thickest part (cut to test), about 15 minutes. Place 1 or 2 breast halves on each dinner plate. Accompany with Dijon sauce.
4. 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. Makes 3/4 cup.
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