Source: dLife

A gourmet Asian twist on Italian style breaded chicken.

Servings

0.25 cup Butter, unsalted , melted
0.25 cup dijon mustard
2 medium garlic cloves , peeled and minced or pressed
0.5 cup bread crumbs (Japanese-style bread crumbs; see notes)
2 tbsp grated Parmesan cheese
1.5 tbsp chopped parsley , minced
8 boneless skinless chicken breasts (6 to 7 oz. each)
0.5 cup fat free mayonnaise (recipe follows)
0.25 cup Mustard, dijon
1 tbsp sesame oil
1 tsp low sodium soy sauce

1 Preheat oven to 500 degrees F.
2 Combine butter, mustard, and garlic in a bowl.
3 In a separate bowl, combine panko (bread crumbs), cheese, and parsley.
4 Dip chicken breasts in the butter, making sure both sides are covered.
5 Then, move breasts to panko (bread crumbs) mixture, only covering one side.
6 Repeat this process until all breasts are breaded.
7 Arrange breasts, breaded side up on a 10 by 15 inch baking sheet.
8 Place chicken in oven and bake 15 minutes or until surface is lightly browned and chicken is cooked through. Serve with Dijon sauce.
9 For Dijon sauce: Whisk together 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 to 1 tablespoon Asian sesame oil, and 1 teaspoon soy sauce. Makes 3/4 cup.

Panko should be available in your local supermarket or an Asian food store. If you can not find it, pulse 2 slices of crustless, firm white bread in a blender or food processor. Then, bake crumbs for 8 to 10 minutes, until crisp, but not brown.