Crispy Parmesan and Dijon Chicken Strips

• 1 pound Skinless, Boneless Chicken Breasts
• 1/4 cups Dijon Mustard
• 23 cups Whole Wheat Panko Bread Crumbs
• 1 clove Garlic
• 1 Tablespoon Dried Thyme
• 1/2 cups Freshly Grated Parmesan
• Salt And Freshly Ground Black Pepper
• 2 Tablespoons Extra Virgin Olive Oil

1. Preheat the oven to 485 degrees F.
2. Cut the chicken breasts lengthwise into thin strips.
3. Using a small spatula, spread the Dijon mustard on both sides of the chicken strips.
4. Combine the panko, garlic, thyme, and Parmesan on a large plate.
5. Season with salt and pepper.
6. Dip one chicken strip at a time in the seasoning, ensuring the chicken is thoroughly covered in seasoning on all sides.
7. Place strips on a large baking sheet covered with parchment paper.
8. Drizzle each strip lightly with olive oil.
9. Bake chicken in the oven for about 12-15 minutes, until panko crumbs are golden brown.

chicken breasts, dijon mustard, whole wheat panko bread, clove garlic, thyme, freshly grated parmesan, salt, olive oil

Taken from tastykitchen.com/recipes/main-courses/crispy-parmesan-and-dijon-chicken-strips/ (may not work)