Tangy Breaded Chicken Breasts

ingredients

• 2 boneless, skinless chicken breasts split in half.
• 1 jar Stonewall Kitchen Maple Mustard Pretzel Dip
• 2 cups panko (Japanese Style Bread Flakes)
• 2-3 tablespoons Canola oil
• 2-3 tablespoons Butter

directions

1. Pound chicken breast to 1/2 inch thick.
2. Generously brush both sides of chicken breasts with Stonewall Kitchen Maple Mustard Pretzel Dip.
3. Dip coated breasts in panko bread flakes, turn and coat completely. Press crumbs to assure good adhesion.
4. Chill breasts in refrigerator 20-30 minutes.
5. Heat oil and butter over medium-high heat in a sauté pan. Add coated breasts and cook approximately 3 minutes per side, until golden brown and cooked through.