Mustard Panko Crusted Chicken Breast
Servings
4Serving size
4 ounces chickenThis recipe can be multiplied and makes great leftovers.
Serve with Brown and Wild Rice or Brown Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
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Ingredients
| 16 ounces Boneless, skinless chicken breast (4 4-ounce filets) |
| 1/2 cup Panko (or gluten-free panko) |
| 2 tsp., leaves Dried basil |
| 1 tsp., ground Black pepper |
| 1/2 tsp. Garlic powder |
| 1/4 cup Dijon mustard |
Instructions
Rinse the chicken breasts and pat dry.
Mix the panko, basil, pepper, and garlic powder in a shallow dish.
Brush the chicken breasts with mustard and lay in the dish containing the panko mixture. Cover the chicken with panko and pat gently so that the breading adheres to the surface of the chicken.
Place in the freezer for about 5 minutes.
Place a layer of parchment paper on a heavy baking sheet and lightly spray with canola or olive oil. Remove the chicken from the freezer and carefully place on the baking sheet.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. Serve.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
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Serve this recipe with one of these vegetable side dishes.
Green Beans Almondine
Place the water in a large skillet pot over high heat. When the water is at a shiver (almost boiling) add the green beans. Cook them for about 5 – 7 minutes and remove them from the pan to a strainer or a paper towel. Heat the olive oil and…
Green Beans with Honey Mustard Vinaigrette
Combine the vinegar, olive oil, 2 tablespoons water, Dijon mustard, honey, and salt in a mixing bowl. Place in the refrigerator to chill. Whisk occasionally. Place the water in a medium stock pot and set a steamer basket inside the pot. Place the pot on the range over high heat.…
Southern Green Beans
Place a large sauce pan over high heat. Add the diced bacon and cook, stirring, frequently for about 5 minutes. Reduce the heat if needed so that the bacon doesn’t burn. Add the onions and cook for about 2 minutes. Add the green beans, sugar, salt, and pepper. Stir and…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Panko crumbs are the Japanese variety of bread crumbs, being lighter and crispier than regular bread crumbs. They’re pretty easy to find nowadays and can often be found in the international section of your local market.
Family Friendly Tip: Frozen chicken breasts tend to be a more uniform size than fresh breasts and are easier to regulate for portion control. If you purchase your meat in bulk quantities and freeze anyway, you are saving time, money, and calories.