1 pound boneless, skinless chicken breast, pounded to 1/2-inch thickness, cut into 3/4-inch strips
3 tablespoons unsalted butter, melted
1/2 cup honey
1/4 cup Dijon mustard
How to Make It
Preheat oven to 425°F; mist a baking sheet with cooking spray. In a bowl, combine panko, Parmesan, garlic powder, thyme and 1/4 tsp. salt.
Season chicken with pepper and remaining salt. Pour butter into a bowl. Dip a strip of chicken in butter; allow excess to drip off. Transfer strip to crumb mixture, turning to coat. Transfer to baking sheet. Repeat with remaining chicken, butter and crumbs.
Bake, turning once, until strips are golden, about 20 minutes. Put honey in a medium bowl and microwave until hot, 15 to 30 seconds. Stir in mustard. Serve chicken hot, with honey-mustard for dipping.
Delicious and crisp would be my definition of this recipes outcome. I was lazy and did not pound out the chicken but cut them into multiple thinner strips. This worked out well and everyone enjoyed the end product!
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