Panko Mustard Chicken

Another delicious, yet deceptively easy recipe. I recommend the panko (japanese style) whole-wheat bread crumbs - for their slightly nutty flavor and crisper texture; although regular crumbs as just fine. I also highly recommend making this recipe using Sugarbush Farm's Maple Horseradish Mustard...to die for!

Panko Mustard Chicken

Ingredients

• 4 boneless chicken breasts, washed & patted dry
• 1/4 c. butter, melted
• 2 cloves garlic, minced
• 1/4 c. Dijon or maple-horseradish mustard
• 1/2 c. whole-wheat panko bread crumbs
• 3 tbsp. Parmesan cheese, shredded
• 1 tbsp. parsley flakes
• 1/4 tsp. freshly ground black pepper

Directions

1. Preheat oven to 500 degrees.
2. Mix melted butter, garlic and mustard. Set aside.
3. Mix panko/bread crumbs, Parmesan cheese, parsley and pepper. Set aside.
4. Dip chicken in mustard sauce and coat on both sides.
5. Place chicken "cozily" in a small baking pan.
6. Top each breast with ample crumb mixture.
7. Bake at 500 degrees for 15 minutes.

Makes 4 servings.

Recipe modified from Cooks.com