AMY'S CRISPY PANKO MUSTARD CHICKEN
If using frozen chicken breasts, be sure to defrost them first and try to use trans-fat free panko (available at Whole Foods). Recipe originally posted here: http://cookingwithamy.blogspot.com/2007/09/crispy-panko-mustard-chicken-recipe.html
Provided by Bunny912
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees.
- Combine the melted butter with the panko crumbs in a small mixing bowl.
- Coat chicken breasts with mustard then place on a greased, foil-lined baking sheet.
- Put panko-butter mixture on top of the mustard-coated chicken by hand.
- Bake approximately 15 minutes or until cooked through and golden brown.
Nutrition Facts : Calories 239, Fat 8.2, SaturatedFat 4.2, Cholesterol 83.7, Sodium 260.3, Carbohydrate 10.3, Fiber 0.8, Sugar 1.1, Protein 29.4
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ANNA YOSEPH
[email protected]Thanks for sharing this recipe! I can't wait to try it.
Pakistanboy
[email protected]I'm always looking for new chicken recipes, so I'm excited to try this one.
nemraz Chy
[email protected]I'm not a big fan of mustard, but I'm willing to give this recipe a try.
My Creation & My Home Garden
[email protected]This recipe looks delicious! I'm going to try it this weekend.
Brian Donlee
[email protected]I can't wait to try this recipe next time I have guests over.
Diyaa Hussein
[email protected]This recipe is a great starting point for creating your own customized chicken dish.
alma nunez
[email protected]I would definitely make this recipe again, but I would make a few changes.
Billy Cook
[email protected]Overall, this is a good recipe, but I think it could be improved with a few tweaks.
TJ Brady
[email protected]I found that the panko crust was a bit too thick for my taste.
Yeshan Priyanjana
[email protected]The chicken was a little dry, but the mustard sauce helped to make it more moist.
Sajjad Basharat
[email protected]I served this chicken with roasted vegetables and mashed potatoes, and it was a perfect meal.
Abel Jen
[email protected]I substituted Dijon mustard for the yellow mustard and it was delicious!
Jasper Kearney
[email protected]This is a great recipe for a quick and easy weeknight meal.
Vincent Edwards
[email protected]The chicken was juicy and tender, and the panko crust was perfectly crispy. I also loved the mustard sauce.
Ahasan Robin
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Akthar SHAH
[email protected]This chicken was a hit with my family! The panko crust was crispy and flavorful, and the mustard sauce was tangy and delicious.