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Mustard-Herb Panko Crusted Chicken Breasts Recipe

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This recipe for Mustard-Herb Panko Crusted Chicken Breasts is from The Dyer Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cup Italian seasoned panko crumbs
8 tbsp. fresh or dried parsley
6 tbsp. Parmesan cheese, grated
8 chicken boneless skinless chicken breasts
Sea salt and freshly cracked, pepper, to taste
6 tbsp. Dijon mustard
2 cloves of garlic, minced (optional)
Cooking spray (PAM)

1. Preheat the oven to 450 degrees.
2. Coat a baking sheet with aluminum foil and spray it with cooking spray.
3. Pour the panko crumbs, parsley, and cheese onto a plate, mix until well combined.
4. Season both sides of the chicken breasts with sea salt and freshly cracked pepper.
5. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated really well.
6. Place the chicken on the baking sheet.
7. Place into the oven and bake for 20-25 minutes or until a meat thermometer reads 170 degrees.
8. Let the meat rest for 7-10 minutes before slicing and serving. Enjoy!

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Preparation Time:
Prep Time: 5 min. Cook Time: 20-25 min. Total Time: 30 min.




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