Crispy Baked Mustard-Thyme Chicken Breasts

• 2 lbs chicken breast fillets, skinless (about 6)
• 34 cup mayonnaise, low-fat
• 1 egg, beaten
• 14 cup half-and-half cream
• 2 tablespoons sherry wine
• 1 teaspoon garlic powder
• 1 tablespoon fresh thyme or 2 teaspoons dried thyme
• 2 tablespoons Dijon mustard
• 1 teaspoon fresh ground black pepper
• 3 teaspoons seasoning salt
• 1 tablespoon lemon juice
• 1 12 cups panko breadcrumbs or 1 12 cups buttery crackers, crushed

1. Dry chicken on paper towels, pat dry.
2. Pound with mallet until about 1/2" thick.
3. Combine mayonnaise with all ingredients except crumbs, mix well.
4. Dip chicken pieces into mayo mixture, then roll in crumbs.
5. Bake at 400 until browned and crispy, about 30 minutes.

chicken, mayonnaise, egg, cream, sherry wine, garlic, thyme, mustard, fresh ground black pepper, salt, lemon juice, breadcrumbs

Taken from www.food.com/recipe/crispy-baked-mustard-thyme-chicken-breasts-483187 (may not work)