Preheat oven to 425°F (220°C). Mix mustard, honey, lemon juice and garlic in medium bowl until well blended. Mix panko and parsley in shallow dish.
Coated in a sweet and tangy mixture of French’s® Dijon Mustard, honey, lemon juice and panko, this chicken comes out of the oven juicy, flavourful and oh-so-crispy. Slice and serve with a sprinkle of sea salt for the perfect finish.
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Ingredients
Preheat oven to 425°F (220°C). Mix mustard, honey, lemon juice and garlic in medium bowl until well blended. Mix panko and parsley in shallow dish.
Brush mustard mixture all over chicken breasts. Press chicken into panko mixture to coat on one side. Arrange in single layer on parchment-lined shallow baking pan.
Bake 20 to 25 minutes or until chicken is cooked through and coating is lightly browned. Let stand 5 minutes. Slice chicken and shingle on serving platter. Sprinkle with sea salt before serving.
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