Chicken with Crunchy Panko Coating

Made this chicken for the family tonight, and they all loved it. It is something we will definitely try again.



Mix together the wet ingredients ~ this is what you roll your chicken in first.






















Mix the panko bread crumbs with the seasonings. You will coat your chicken with this mixture next.























Place on a foil lined, greased cookie sheet.

















All ready to go in the oven. . . . . .

















All cooked and ready to eat. (I used thicker chicken breasts, so cooked a bit longer.)



















Ingredients:
•2/3 cup mayonnaise
•1/3 cup Dijon honey mustard blend
•1/2 teaspoon dried tarragon or thyme
•1 teaspoon dried parsley flakes
•6 boneless chicken breast halves
•1 cup panko bread crumbs
•1/2 cup fine dried bread crumbs
•1/2 teaspoon salt
•Dash pepper
•Dash paprika, optional
Preparation:
Heat oven to 400°. Line a baking pan with foil and lightly grease the foil or spray with nonstick cooking spray. combine the mayonnaise, honey mustard, tarragon or thyme, and parsley. Spread over the chicken to coat thoroughly. Combine the bread crumbs, salt, pepper, and paprika in bowl or pie plate. Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly. Arrange chicken on the prepared baking pan.
Bake for 25 minutes; turn and bake for about 10 to 15 minutes longer, or until cooked through.
Serves 4 to 6.

*** I used a Maple Mustard since we were out of honey dijon, and it was delicious:)