Mustard-Herb Panko Crusted Chicken Breast

I have already posted a recipe very similar to this one before but I used pork tenderloin for it. This was a delicious way to enjoy it with poultry, which is what we had thawed out. This recipe kind of reminds me of Shake N Bake chicken but extremely better tasting and definitely healthier.

We don't fry foods in our house so panko crusted meats is a common thing because it gives us the illusion that we are eating something fried and crispy. :)

I served these tasty chicken breasts with some oven roasted veggies (zucchini, red onion, baby carrots, and red bell peppers) and some homemade wheat dinner rolls. We topped the meal off with some fresh cut pineapple chunks. Delicious meal!

Mustard-Herb Panko Crusted Chicken Breasts
Serves: 4
Adapted by: http://www.fortheloveofcooking.net/2012/04/mustard-herb-panko-crusted-chicken-breasts.html

Ingredients
1/4 to 1/2 cup italian seasoned panko bread crumbs
2 tablespoons fresh chopped parsley OR 1 tablespoon dried parsley
1 1/2 tablespoons grated, reduced-fat parmesan cheese
1 teaspoon fresh thyme, leaves only - chopped OR 1/2 teaspoon dried thyme
1 pound boneless skinless chicken breasts OR 1 pound boneless chicken thighs
sea salt and pepper, to taste
2 tablespoons Dijon mustard
1 clove of garlic, minced OR 1 teaspoon minced garlic
nonstick cooking spray

Directions
-Preheat oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
-In a small bowl, combine the panko crumbs, parsley, grated cheese, and thyme and mix well.
-Season both sides of chicken breasts with salt and pepper.
-Mix the mustard and garlic together and rub all over the chicken breasts.
-Roll the chicken breasts in the crumb mixture and place on the baking sheet
-Bake in the oven for 20-25 minutes or until meat is 170 degrees. Let rest a few minutes before serving to allow juices to redistribute.
-Serve

Enjoy! :)