Dijon Chicken with Panko Crust
This easy panko-crusted chicken recipe is perfect for busy weeknight dinners.
How to Make It
Step 1
1
In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
Step 2
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.
Step 3
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.
Step 4
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.
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)
Dijon sauce (recipe follows)
Directions
Step 1
1
In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
Step 2
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.
Step 3
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.
Step 4
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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