Panko Chicken

That's the Panko Chicken on the left. I'll give you the recipe for the Corn Pudding, on the right, in a near future post.



This recipe is suitable for all sorts of herb and spice variations. I did use thyme, this time, but I didn't use the Parmesan cheese (oops, I didn't have any!).

PANKO CHICKEN

2 cups Panko bread crumbs
1 cup grated Parmesan cheese
4 tablespoons olive oil, divided
2 teaspoons dried thyme
salt and pepper
1/4 cup Dijon mustard
2 tablespoons water
4 skinless, boneless chicken breasts, pounded to 1/2 inch thickness

Line a baking sheet with aluminum foil. Place a metal cooling rack on pan and spray with non-stick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper. In a separate bowl or dish, combine mustard, water, salt, pepper and remaining 2 tablespoons olive oil. Coat each chicken breast with mustard mixture; dredge each in breadcrumb mixture. Place on prepared rack in pan.

Bake at 400 degrees for 25 to 35 minutes, until chicken is done. Near the end of cooking time, spray the tops of chicken with cooking spray to assure they become golden brown.

Yield: 4 servings