Coated in a sweet and tangy mixture of French’s® Dijon Mustard, honey, lemon juice and panko, this chicken comes out of the oven juicy, flavourful and oh-so-crispy. Slice and serve with a sprinkle of sea salt for the perfect finish.
10 min
PREP TIME
24 min
COOK TIME
175
CALORIES
8
INGREDIENTS
6
Servings
Ingredients
Preparation
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INGREDIENTS
- 3 tbsp (45 ml) French’s Dijon Mustard
- 2 tbsps (30 ml) Liquid Honey Bear
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsps (1o ml) finely chopped fresh garlic
- 1/2 cup (125 ml) panko bread crumbs
- 1 tbsp (15 mg) chopped fresh parsley
- 1 3/4 pounds (775 g) boneless skinless chicken breasts
- 1/4 tsp (1 ml) Sea Salt Grinder
What you'll need
Preparation
- 1 Preheat oven to 425°F (220°C). Mix mustard, honey, lemon juice and garlic in medium bowl until well blended. Mix panko and parsley in shallow dish.
- 2 Brush mustard mixture all over chicken breasts. Press chicken into panko mixture to coat on one side. Arrange in single layer on parchment-lined shallow baking pan.
- 3 Bake 20 to 25 minutes or until chicken is cooked through and coating is lightly browned. Let stand 5 minutes. Slice chicken and shingle on serving platter. Sprinkle with sea salt before serving.
NUTRITION INFORMATION
(per Serving)
