Preparation Info

Tangy Breaded Chicken Breasts



  1. Pound chicken breast to 1/2-inch thick.
  2. Generously brush both sides of chicken breasts with Maple Mustard Dip.
  3. Dip coated breasts in panko breadcrumbs, 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.