Panko Chicken Dijon

Panko Chicken Dijon

4 Chicken breast halves, skinned and boned
4 Tablespoons melted butter, divided
1 ½ Tablespoons Dijon Mustard
3 Tablespoons grated Parmesan cheese
½ cup Panko breading

Wash Chicken and pat dry. Combine 3 tablespoons of the butter with the mustard in a small dish. It may look curdled, but that’s okay.

Combine Parmesan and Panko in a flat dish. Dip chicken in butter mixture, then in crumb mixture, coating both sides. Place on sprayed shallow baking pan. Brush with remaining tablespoon butter. Bake 30 to 40 minutes or until cooked through and golden. Makes 4 servings

I like this recipie because it is simple and full of flavor. My kids loved this. It's has a little twist on a classic recipie.

*Panko is a crunchy Japanese style breading found in the Asian department of most supermarkets.