Baked Crunchy Lemon Dijon Chicken


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.


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