This is yet another recipe I found using Ziplist and it was published by The Lemon Bowl. I was a bit worried that my kids would detect the Dijon mustard but they ate them up and this has now entered our usual rotation. It's super fast, easy, and really is delish.
Baked Chicken Fingers with Panko and Dijon
1 1/2 pounds boneless chicken breast cut into strips
1/4 cup dijon mustard
2 cloves garlic, grated (I used jarred, minced garlic and that worked great)
2 cups panko bread crumbs
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil (maybe a little more)
1 Tbsp paprika
1. Preheat oven to 475* and lay a metal cooling rack on top of a baking sheet lined with foil (the foil is optional but makes cleanup easier). Spray with non-stick spray.
2. In a small bowl, combine mustard and garlic. Using a small brush, gently "paste" the chicken strips with the garlic mustard.
We eat a lot of chicken breast at our house and I'm always trying to find quick, yummy ways to cook it. What's your favorite way to serve chicken?