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