- 6 tablespoons (3/4 stick) butter, divided
- 3 large eggs
- 3 tablespoons honey Dijon mustard
- 2 cups panko (Japanese breadcrumbs; about 3 1/2 ounces)
- 1 1/2 cups grated Parmesan cheese (about 4 1/2 ounces)
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 skinless boneless chicken breast halves, butterflied
- 1 large bunch watercress, thick stems trimmed
- Asparagus with Sauce Maltaise
- Preheat oven to 500°F. Butter large rimmed baking sheet with 2 tablespoons butter. Melt remaining 4 tablespoons butter in small saucepan and set aside. Whisk eggs and mustard in bowl to blend. Mix panko, Parmesan, salt, and pepper in large bowl. Dip chicken into egg mixture, then panko mixture, coating generously. Place on prepared baking sheet. Drizzle reserved melted butter over chicken. Bake chicken until browned and cooked through, turning once, about 10 minutes.
- Garnish chicken with watercress; serve with Asparagus with Sauce Maltaise.
- Available in the Asian foods section of some supermarkets and at Asian markets.