4Thin Chicken Breasts or Chicken Tenderloins (1-1½ pounds total)
1cupPanko Breadcrumbs (substitute ½ cup with butter crackers, 1 cup total of breadcrumb mixture, see notes above)
Honey Mustard Dressing (see recipe below)divided
Honey Mustard Dressing
⅛tspSalt(just a quick pinch)
Preheat your oven to 450F and line a baking sheet with parchment paper.
Make your honey mustard dressing, in a bowl mix together your honey, dijon mustard, lemon juice and salt until combined. Measure out 1/4 cup and set the rest aside until later.
Set up your dredging station. You will want three bowls: One bowl for your flour. One bowl for ¼ cup of your honey mustard dressing. One bowl for your breadcrumb mixture.
One by one, take your chicken breasts and lightly coat in the flour, shaking off the excess.Dip it into the honey mustard dressing, letting the excess drip off. (If needed, add more honey mustard dressing from the reserved)Evenly coat with the breadcrumb mixture.
Place your chicken breast on the parchment paper and repeat. Make sure to leave space between each chicken breast as you line them up on the baking sheet.
Bake at 450F for 20 minutes.
Before serving, drizzle the top with the reserved honey mustard dressing.