Dijon Chicken with Panko Crust

Ingredients

• 1/4 cup (1/8 lb.) butter, melted
• 1/4 cup Dijon mustard
• 2 cloves garlic, peeled and minced or pressed
• 1/2 cup panko (Japanese-style bread crumbs; see notes)
• 2 tablespoons grated parmesan cheese
• 1 1/2 tablespoons minced parsley
• 8 boned, skinned chicken breast halves (6 to 7 oz. each)
• Dijon sauce (recipe follows)

Preparation

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 500° 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. 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.