- Pound chicken breast to 1/2-inch thick.
- Generously brush both sides of chicken breasts with Maple Mustard Dip.
- Dip coated breasts in panko breadcrumbs, turn and coat completely. Press crumbs to assure good adhesion.
- Chill breasts in refrigerator 20-30 minutes.
- 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.