Mustard-Herb Panko Crusted Chicken Breasts

Mustard-Herb Panko Crusted Chicken Breasts from For the Love of Cooking

2/3 cup panko crumbs
1 tsp Italian seasoning
2 Tbsp fresh parsley, minced
1 1/2 Tbsp Parmesan cheese, grated
1 tsp fresh thyme, minced
2 (6 oz) chicken boneless, skinless chicken breasts
1/8 tsp salt and freshly cracked, pepper, to taste
3 Tbsp Dijon mustard
1 clove of garlic, minced
Cooking spray

Directions:

Preheat the oven to 450 F. Coat a baking sheet with tin foil and spray with cooking spray.

Pour the panko crumbs, Italian seasoning, parsley, Parmesan, and thyme onto a plate, mix until well combined. Season both sides of the chicken breasts with salt and pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Roll each chicken breast in the panko mixture until coated; place on the baking sheet.

Bake for 20-25 minutes or until a meat thermometer reads 170 degrees. Let the meat rest for 3-4 minutes before slicing and serving.

Yield: 2 servings

Nutrition Information (per serving): 279 calories; 3.5 g. fat; 87 mg. cholesterol; 583 mg. sodium; 13.0 g. carbohydrate; 0 g. fiber; 42.5 g. protein