Panko is the star in this super easy recipe. The combination of mustard and mayo keeps the chicken super moist. Serve with a nice light garden salad or your favourite steamed vegetable.
4 small boneless skinless chicken breasts
1 Tbsp mayonnaise
1 tsp finely chopped thyme
1 ¼ cups panko breadcrumbs
1 Tbsp olive oil
¼ cup grated Parmesan
freshly cracked pepper
1
Combine the mustard, mayonnaise and thyme in a shallow bowl.
2
Dredge all sides of the chicken in the mustard.
3
In another bowl combine the panko, Parmesan, olive oil and pepper. Dredge each piece of chicken in the panko mixture and place in an ovenproof pan.
4
Bake in a preheated 375F oven for 20-25 minutes.
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Ingredients
4 small boneless skinless chicken breasts
1 Tbsp mayonnaise
1 tsp finely chopped thyme
1 ¼ cups panko breadcrumbs
1 Tbsp olive oil
¼ cup grated Parmesan
freshly cracked pepper
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