Recipe courtesy of Pam's Midwest Kitchen Korner


2 tablespoons olive oil

3 tablespoons Dijon mustard

½ teaspoon dried thyme

½ teaspoon Kosher salt

½ teaspoon cayenne pepper

4 boneless, skinless chicken breast halves

1 cup panko breadcrumbs

1 cup grated Parmesan cheese

1 tablespoon garlic powder


Preheat oven to 450 degrees.

Butter a baking sheet or rack.

Mix oil, mustard thyme, salt and pepper in a small bowl.

Add chicken breasts and coat both sides, set aside on a plate.

In a shallow bowl, combine panko, Parmesan and garlic powder.

Dredge chicken in Parmesan mixture, coating heavily, patting it into the meat.

Place chicken on prepared rack set over a baking sheet.

Bake until chicken is golden and cooked through, about 20 minutes, depending upon how thick chicken is.

Let rest for 5 minutes before serving.