Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and black pepper to taste
– 2 tablespoons Dijon mustard
– 1 cup shredded sharp cheddar cheese
– 1 tablespoon olive oil
– Fresh parsley, for garnish
Equipment Needed
– Three shallow bowls for breading
– Baking sheet
– Parchment paper (optional)
– Meat mallet or rolling pin
– Whisk
– Saucepan
Step-by-Step Instructions
First, let’s start by prepping our chicken. I like to pound the chicken breasts to an even thickness, about half an inch. Cover them with plastic wrap and give them a gentle whack with a meat mallet or rolling pin. This tenderizes the chicken and helps it cook evenly. In three separate bowls, set up your breading station: one with flour seasoned with salt, pepper, garlic powder, and onion powder; one with whisked eggs; and the last with panko breadcrumbs. Dip each chicken breast in flour, shake off the excess, then dunk it in the egg, and finally coat it with panko breadcrumbs for that delicious crunch. (See the next page below to continue steps…)