I was looking for a chicken recipe tonight and found something that caught my eye, mayo and mustard coated chicken....so I let my imagination run wild and this is what I came up with...it was very good and so moist and the panko on top just took it to the top. I hope you like it too!!!
This is a recipe for 2 people, just double it for 4 etc....
1I always start with frozen chicken breast, skinless and boneless...so defrost
2In a small bowl combine 2 T of Mayo, I use Hellmans and always will, 2 teaspoons of mustard, dijon or brown, garlic and tarragon
3Preheat the oven to 350, I use a convection toaster oven because I can't trust my real oven
4Spray your baking dish with butter Pam and pat dry your chicken, I cut up my breasts sometimes because they are too big sometimes and I want some left over for lunch anyway. Place the chicken in the dish.
5take the mayo mixture and spread on top of the chicken.
6Take spoon fulls of the Panko and sprinkle over the chicken use enough to coat
7Then drizzle melted butter over the Panko, that's it.
Put in oven and bake for 30-40 min in a convection oven....it might take 40-50 minutes in a regular oven
8I served this with canned corn seasoned with tarragon, salt, pepper and butter...salad and fresh baked bread.
9My wine pairing was a Chardonnay, 14 Hands, a Washington State Wine, I'm a Wine Manager for a Texas Liquor Store so I'm always pairing wines with food....Enjoy