This easy panko-crusted chicken recipe is perfect for busy weeknight dinners.
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)
How to Make It
In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
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.
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.
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.
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 325° oven, stirring often, until crisp but not brown, 8 to 10 minutes.