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!)