Yield: 4 servings
Dijon mustard is a common – and tastey! – pairing with meat, poultry, and fish. If you can’t find Panko bread crumbs with other bread crumbs at the grocery store, you will likely find them by other Asian foods. Otherwise, traditional breadcrumbs will do.
- 1 cup Panko bread crumbs
- 2 teaspoons dried rubbed sage
- 3/4 cup finely shredded Parmesan cheese
- 3 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless, skinless chicken breasts
- Heat the oven to 450 degrees. Line a baking sheet with parchment paper.
- In a small skillet, over medium heat, toast the bread crumbs and sage, stirring occasionally, until bread crumbs turn a light golden brown. Set aside to cool.
- In a wide, shallow bowl, mix the mustard, vinegar, salt, and pepper.
- In another wide, shallow bowl, combine the toasted bread crumbs with the Parmesan cheese.
- Start with one chicken breast. Dip it in the mustard sauce, on both sides. Now dredge it in the bread crumb mixture, covering both sides with crumbs. Place it on the prepared baking sheet. Repeat with remaining chicken breasts.
- Bake the chicken for about 15-20 minutes.