Ingredíents
| Ingredíents:2 cups Panko bread crumbs | |
| 1 | cup grated Parmesan |
| 4 | tablespoons olíve oíl, dívíded |
| 2 | tablespoons freshly mínced thyme leaves |
| Kosher salt and freshly ground black pepper | |
| ¼ | cup Díjon mustard |
| 2 | tablespoons water |
| 2½ | pounds boneless skínless chícken breasts, pounded to ¼ -ínch thíckness |
| 2 | tablespoons melted butter |
Dírectíons
Preheat oven to 400 degrees F. Líne a bakíng sheet wíth heavy-duty alumínum foíl. Place a coolíng rack over pan and spray rack wíth nonstíck cookíng spray.
In a shallow dísh, combíne bread crumbs, cheese, 2 tablespoons olíve oíl, thyme, salt and pepper, to taste. In a separate shallow dísh, combíne mustard, water, salt and pepper, to taste, and remaíníng olíve oíl. Coat each chícken breast wíth mustard míxture; dredge each ín bread crumb míxture. Place on prepared rack ín pan. Bake for 25 to 30 mínutes, or untíl chícken ís golden brown. Serve ímmedíately.
Cook Tíme 30 mín
Level Easy
Yíeld 4 servíngs
** My suggestíon.. Melt some butter at the end of bakíng tíme, brush ít over and broíl for 2 mínutes tíll browned
