One of the primary goals I have when making a new recipe is to use up an ingredient I bought for another recipe. This time it was Panko – the Japanese breading usually known for use in tempura. This recipe also accomplished one other thing: I didn’t have to buy anything but parsley and chicken to go with it as all of the other ingredients are kitchen staples. We loved the unique flavors in the breading, but the dipping sauce…not so much. We paired it with Spinach salad, mushroom risotto topped w/more Parmesan cheese and Aperol Spritzers, My edits are in italics below:
Ingredients
-
- 1/4 cup butter, melted
- 1/4 cup Dijon mustard
- 2 cloves garlic, peeled and minced or pressed
- 1/2 cup panko ( japanese-style bread crumbs)
- 2 tablespoons grated parmesan cheese
- 1 1/2 tablespoons minced parsley
- 8 boneless skinless chicken breast halves (I used 4 and had just enough breading.)
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/2-1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 cup mayonnaise (Too much!)
- 1/4 cup Dijon mustard (With Dijon on the chicken too, this proved to be too much. And far too much salt!)
- 1/2-1 tablespoon sesame oil
- 1 teaspoon soy sauce
Dijon Sauce (We will use SALSA next time!)
Directions
- In a large bowl, whisk together butter, mustard and garlic. (Use wide bowls for these two steps so that you can fit the chicken in easily!)
- In another bowl, mix panko crumbs, Parmesan cheese and parsley.
- One at a time, turn chicken breast in butter mixture to coat completely; (If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in Panko mixture. (I dipped both sides in = double yum as I had half the number of breasts to cook.)
- Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray. (I lined the pan w/non-stick foil and dropped excess butter/garlic/mustard mixture on top.)
- Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test), about 15 ( 20-25 ) minutes, may take longer, depending on the size of the breast.
Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.
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