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Dijon Chicken with Panko Crust

Source of Recipe


Sunset, January 2004






List of Ingredients



• 1/4 cup butter, melted
  
• 1/4 cup Dijon mustard
  
• 2 cloves garlic, peeled and minced or pressed
  
• 1/2 cup panko (Japanese-style bread crumbs)
  
• 2 Tbsp grated Parmesan cheese
  
• 1-1/2 Tbsp minced parsley
  
• 8 boned, skinned chicken breast halves (6 to 7 ounces each)
  
• Dijon Sauce (recipe follows)
  






Instructions



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 x 15-inch baking pan.
   
   
3. Bake chicken in a 500° F oven until crumbs are golden and breasts are no longer pink in center of thickest part (cut to test), about 15 minutes. Place one or two breast halves on each dinner plate. Accompany with Dijon Sauce.
   
   Makes 4 to 8 servings.
   
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   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.