Dijon Chicken With Panko Crust

1. 1

   In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.

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.

3. 3

   Bake chicken in a 500u00b0 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.

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.

5. 5

   Notes: Panko is available in well-stocked supermarkets and Asian grocery stores. If you can't find it, whirl two slices of firm-textured white bread (crusts trimmed) into coarse crumbs in a blender. Spread crumbs in a pie pan and bake in a 325u00b0 oven, stirring often, until crisp but not brown, 8 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.