Magic breadcrumbs. Really. I mean it. Panko is magic breadcrumbs.
Panko, Japanese style breadcrumbs, are in a class all their own. From bread made while an electrical current passing through it, Panko is light and airy and resists absorbing oil. This makes it perfect not only for deep-frying, but it works great on this baked recipe.
I used thin sliced chicken breasts for this and even cut them in half width-wise to provide medallion sized pieces.
These were light and tasty.
A short list of ingredients.
Making the mustard sauce.
Painting the chicken.
Covered with breadcrumbs.
Panko Mustard Chicken
Prep Time: 15 mins | Cook Time: 12 mins | Makes: 4
- 1 medium shallot, minced
- 2 Tbsp. butter
- 2 Tbsp. Dijon mustard with seeds
- 2 tsp. chopped fresh tarragon
- 1/2 cup panko (Japanese style bread crumbs)
- 4 medium, skinless, boneless chicken breast halves (1 1/4 pounds)
- 1/4 tsp salt
Preheat oven to 475 degrees.
In a small, microwave-safe bowl, place shallot and 2 teaspoons butter. Microwave on high 1 minute. Stir in mustard and tarragon.
In another small microwave-safe bowl, place remaining butter. Microwave on high until melted, 15 to 20 seconds. Stir in panko until mixed.
Arrange chicken breasts in 15×10 inch jelly roll pan; sprinkle with salt. Spread mustard mixture evenly over breasts. Top with panko mixture, patting gently to adhere. Bake in top third of oven until chicken loses its pink color throughout, 12 to 15 minutes.