1 tablespoon Safeway SELECT Verdi Grated Parmesan Cheese
1 tablespoon minced fresh parsley
4 (4 ounce) boned, skinned chicken breasts
2 tablespoons Lucerne Sweet Cream Butter, melted
1/4 cup mayonnaise
1 teaspoon mustard seeds
Instructions
In a medium-size shallow bowl, blend 2 tablespoons
of the mustard with vinegar and garlic. In another
shallow bowl, stir together panko, cheese, and
parsley.
Rinse chicken and pat dry. Turn each piece in
mustard mixture to coat; then roll in panko
mixture, pressing firmly to coat chicken well on
all sides. Arrange chicken in a single layer in a
lightly oiled 9- by 13-inch baking pan; drizzle
evenly with butter. Bake in a 500 degrees F oven
until coating is golden and meat in thickest part
is no longer pink; cut to test (about 15 minutes).
To make sauce- In a small bowl, combine mayonnaise,
remaining mustard, and mustard seeds.
Serve chicken pieces whole or cut crosswise into
thick slices. Accompany with sauce.
Originally Submitted
11/15/2010
0 Out of 5 from
0 reviews
You can add this Panko-Crusted Chicken with Dijon Sauce recipe to your own private DesktopCookbook.