Panko-Crusted Chicken

Reading Stephanie's Christmas Dinner list (yum, by the way), reminded me of a recipe we really like that uses Panko (Japanese bread crumbs). I found it on Safeway's website when I first got married and tried it on a whim. It's been a favorite ever since. And it's quick and easy.

Panko-Crusted Chicken

1/4 c. Dijon Mustard
1 Tbsp. Balsamic Vinegar
1 clove garlic, minced
3/4 c. Panko (Japanese bread crumbs)
1 Tbsp. grated parmesan cheese
1 Tbsp. parsley
4 chicken breast halves
2 Tbsp. butter, melted
1/4 c. mayonnaise
1 tsp. mustard seeds

In a medium size shallow bowl, blend 2 Tbsp. of the mustard with
vinegar and garlic. In another shallow bowl, stir together panko,
cheese and parsley.

Rinse chicken and pat dry. (I usually cut the chicken in long, thin
strips) 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 9x13 pan; drizzle
evenly with butter. Bake at 500 degrees until coating is golden and
meat in thickest part is no longer pink; about 15 minutes.

To make sauce: In a small bowl, combine mayonnaise, remaining 2 Tbsp.
mustard and mustard seeds. Dip chicken in sauce as desired.