Mustard Herb Panko Crusted Chicken
I have been MIA from blogging and cooking, my apologies! Nick and I have been on the go with random weekend trips, celebrating our birthdays, etc. but now we are back...for a few weeks anyway :)
That being said, last night we only had time to grab a couple of things and I only had the energy to make something simple. So, this recipe caught my eye. I've had it in my arsenal for a while, but figured this was the perfect time! This came out moist and full of flavor. Enjoy! Ingredients: 1/4 cup panko crumbs 1-2 tb dried Italian seasoning 1-2 tb grated Parmesan cheese 2 chicken boneless skinless chicken breasts, cut in half Sea salt and freshly cracked, pepper, to taste 3 tb Dijon mustard 1 clove of garlic, minced Cooking spray Directions:
Preheat the oven to 450 degrees. Coat a baking sheet with tin foil and spray it with cooking spray. Pour the panko crumbs, parsley, cheese, and Italian seasoning onto a plate, mix until well combined. Season both sides of the chicken breasts with sea salt and freshly cracked pepper. Mix the mustard and garlic together and then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated really well. Place the chicken on the baking sheet. Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!