Yields 4 servings
2 Cups breadcrumbs, panko
1/2 Cup cheese, parmesan, grated
2 Large lemon zested
1 Tablespoon thyme, fresh
1/2 Cup butter melted
3 Tablespoons mustard, dijon
4 8-ozs chicken breast, boneless, skinless
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, zest and thyme leaves. Dip chicken in butter (or egg whites) mixed with Dijon, then roll in breadcrumb mixture to coat. Place in a greased 9×13 baking dish.
Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear.