Yes, that's right: MORE fried chicken

I do love my fried chicken. Can't you tell? I am posting yet another recipe for it — this one is an easy, weeknight oven-baked variety from Paula Deen, as opposed to the super-deluxe Chesapeake Fried Chicken I wrote about recently from my pal John. It's super crispy from panko bread crumbs, and has some hidden mustardy goodness to keep it moist and flavorful. I'm sorry to say that all you get is this one lousy photo. I was going to come back and take a couple more photos once I sliced it open, but I made the mistake of having a bite first and completely forgot and chowed down on it in a flash. You would have done the same — I know you would.

Mustard & Panko Oven-Fried Chicken
Adapted from Paula Deen
Serves 2.

1 cup Panko bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil, divided
1 tablespoons freshly minced thyme leaves
Salt and pepper
2 Tb Dijon mustard
1 Tb water
2 boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Preheat oven to 400ºF. Line a baking sheet with foil and place a cooling rack in the pan. Brush the rack with oil.

In a shallow dish, combine Panko, cheese, 1 tablespoon olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.

Dip each chicken breast in mustard mixture to coat and then dredge each in bread crumb mixture, patting the crumbs into place if necessary. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown.