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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.



Yields4 Servings
Prep Time10 minsCook Time28 minsTotal Time38 mins

 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

Directions

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.

Panko Crusted Mustard Chicken