Dijon Chicken with Panko Crust Recipe – Sunset Magazine

Ingredients

• 1/4 cup (1/8 lb.) butter, melted
• 1/4 cup Dijon mustard
• 2 cloves garlic, peeled and minced or pressed
• 1/2 cup panko (Japanese-style bread crumbs; see notes)
• 2 tablespoons grated parmesan cheese
• 1 1/2 tablespoons minced parsley
• 8 boned, skinned chicken breast halves (6 to 7 oz. each)
• Dijon sauce (recipe follows)