Dijon Chicken With Panko Crust

• 1/4 cup (1/8 lb.) butter, melted
• 1/4 cup Dijon mustard
• 2 cloves garlic, peeled and minced or pressed
• 1/2 cup panko (Japanese-style bread crumbs; see notes)
• 2 tablespoons grated parmesan cheese
• 1 1/2 tablespoons minced parsley
• 8 boned, skinned chicken breast halves (6 to 7 oz. each)
• Dijon sauce (recipe follows)

1. In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
2. One at a time, turn chicken breast halves in butter mixture to coat completely. Dip rounded side of each breast in panko mixture. Place breasts crumb side up in a 10- by 15-inch baking pan.
3. Bake chicken in a 500u0b0 oven until crumbs are golden and breasts are no longer pink in center of thickest part (cut to test), about 15 minutes. Place 1 or 2 breast halves on each dinner plate. Accompany with Dijon sauce.
4. Dijon sauce. In a bowl, mix 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 to 1 tablespoon Asian sesame oil, and 1 teaspoon soy sauce. Makes 3/4 cup.
5. Notes: Panko is available in well-stocked supermarkets and Asian grocery stores. If you can't find it, whirl two slices of firm-textured white bread (crusts trimmed) into coarse crumbs in a blender. Spread crumbs in a pie pan and bake in a 325u0b0 oven, stirring often, until crisp but not brown, 8 to 10 minutes.

butter, dijon mustard, garlic, bread crumbs, parmesan cheese, parsley, chicken, sauce

Taken from www.myrecipes.com/recipe/dijon-chicken-with-panko-crust (may not work)