- 1/4 cup Dijon mustard
- 1 tablespoon Verdi Balsamic Vinegar
- 1 clove garlic, minced or pressed
- 3/4 cup panko (Japanese-style bread crumbs)
- 1 tablespoon Safeway SELECT Verdi Grated Parmesan Cheese
- 1 tablespoon minced fresh parsley
- 4 (4 ounce) boned, skinned chicken breasts
- 2 tablespoons Lucerne Sweet Cream Butter, melted
- 1/4 cup mayonnaise
- 1 teaspoon mustard seeds
- In a medium-size shallow bowl, blend 2 tablespoons of the mustard with vinegar and garlic. In another shallow bowl, stir together panko, cheese, and parsley.
- Rinse chicken and pat dry. Turn each piece in mustard mixture to coat; then roll in panko mixture, pressing firmly to coat chicken well on all sides. Arrange chicken in a single layer in a lightly oiled 9- by 13-inch baking pan; drizzle evenly with butter. Bake in a 500 degrees F oven until coating is golden and meat in thickest part is no longer pink; cut to test (about 15 minutes).
- To make sauce: In a small bowl, combine mayonnaise, remaining mustard, and mustard seeds.
- Serve chicken pieces whole or cut crosswise into thick slices. Accompany with sauce.