Panko Crusted Dijon Chicken

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

for the dijon dipping sauce:

• 1/2 cup mayonnaise
• 1/4 cup dijon mustard
• 1 tbsp sesame oil
• 1 tsp soy sauce

Directions

1. Preheat your oven to 500 degrees.
2. Combine the ingredients of the dijon dipping sauce and set aside for the flavors to mix.
3. In a large bowl, whisk together the butter, mustard, and garlic. In another bowl mix the panko, parmesan, and parsley.
4. One at a time, turn chicken breast halves in the butter mixture to coat. Dip the rounded side of each breast in the panko mixture. Place breasts crumb side up in a 10 by 15-inch baking pan.
5. Bake the chicken until the crumbs are golden and the breasts are no longer pink in the center of the thickest part, about 15 minutes.
6. To serve: Place 1 or 2 breast halves on each plate and accompany with dijon dipping sauce.