Mustard Panko ChickenSubmitted by: KINDRAPUP
6 5 ounce boneless skinless chicken breasts
1/2 cup panko crumbs
2 tbs Parm Cheese
2 tsp Cajun Seasoning (optional for spice)
1/4 cup dijon mustard
Rinse the chicken breasts and pat dry.
Mix the panko, parm, & cajon in a shallow dish.
Brush the chicken breasts with mustard and lay in the dish containing the panko mixture. Cover the chicken with panko and pat gently so that the breading adheres to the surface of the chicken.
Place in the freezer for about 5 minutes.
Place a layer of parchment paper on a heavy baking sheet and lightly spray with canola or olive oil. Remove the chicken from the freezer and carefully place on the baking sheet.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. Serve.
Serving Size: Makes 6 3oz servings