Crispy Panko-Parmesan Chicken Breasts

1. 1

   Preheat the oven to 425F.

2. 2

   Line a large sheet pan with parchment paper.

3. 3

   Combine the panko, parmesan, dried parsley, and salt in a shallow dish.

4. 4

   In a separate shallow dish, mix together the mayo and mustard.

5. 5

   Dredge each chicken breast the mustard mixture, followed by breadcrumbs. Place the chicken breast on the lined sheet pan. Repeat with the remaining chicken breasts.

6. 6

   Insert the sheet pan into the oven, and bake for 7 minutes.

7. 7

   For a crunchy crust on both sides, flip each chicken breast and cook for another 7 minutes or until the chicken breasts reach an internal temperature of 165F.

8. 8

   Remove the sheet pan from the oven, and serve.

* Per serving · 4 servings · Values may vary.

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