Baked Dijon Chicken with Dijon Cream

• 2 cups Panko Bread Crumbs
• 1- 1/4 pound Boneless, Skinless Chicken Breasts Or Tenders (3-4 Tenders Per Person, 1 Small Breast Per Person)
• 1/2 cups Dijon Mustard
• Cooking Spray
• 1 teaspoon Salt
• 2 Tablespoons Mayonnaise
• 1 Tablespoon Honey
• 3 Tablespoons Heavy Cream
• 4 Tablespoons Dijon Mustard
• 1 clove Garlic, Minced
• 1 pinch Salt

1. For the chicken, preheat the oven to 450 F. Prepare a rimmed sheet pan with a cooling rack set inside.
2. Spray the rack with cooking spray.
3. Add the panko breadcrumbs into a flat dish.
4. Place the chicken pieces in a large bowl with the Dijon and stir to combine.
5. Remove the chicken from the bowl and roll in the panko, pressing the breadcrumbs to adhere thickly to the mustard.
6. Spread the breaded chicken on the prepared rack.
7. When all the chicken is breaded, spray tops with cooking spray and sprinkle with the salt.
8. Bake, turning once after about 8 minutes when the first side browns.
9. Spray the second side, and bake for 5-8 minutes more until chicken is cooked through and crust is browned.
10. At this point if crust seems soggy or not brown, broil the chicken for 1-2 minutes on each side to crisp the crust.
11. Remove from oven.
12. For the sauce, combine all ingredients and taste.
13. Add more salt or honey to your preference.
14. Serve chicken with dipping sauce.

bread crumbs, chicken breasts, dijon mustard, spray, salt, mayonnaise, honey, heavy cream, dijon mustard, clove garlic, salt

Taken from tastykitchen.com/recipes/main-courses/baked-dijon-chicken-with-dijon-cream/ (may not work)