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.

This is so yummy!!!

Kneaders Rasberry Bread PuddingCream mix:1 1/2 loaves aged, white bread1 qt. heavy cream3 C. sugar1 egg1 tsp. vanillaFruit Filling:5 C. frozen raspberries1 C. sugar1/2 C. apple juiceVanilla Sauce:1 1/3 C. butter5 Tbs. flour3 C. heavy cream2 tsp. vanilla1/3 C. sugarDirections:In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely. For fruit filling, combine raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce. For vanilla sauce, over medium heat, melt butter, and add flour. Stir 10 minutes until it has a nutty aroma; do not brown. Add salt, cream and sugar and boil til mixture is thick. Remover from heat, adding vanilla. Serve this wonderful sauce cold.