⅔ cup whole wheat panko (Japanese bread crumbs found in ethnic section of grocery)
1 garlic clove, minced
1 tablespoon dried thyme
½ cup fresh grated parmesan
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Instructions
Preheat the oven to 485 degrees F.
Cut the chicken breasts lengthwise into thin strips. Using a small spatula, spread the dijon mustard on both sides of the chicken strips.
Combine the panko, garlic, thyme, and parmesan on a large plate. Season with salt and pepper.
Dip one chicken strip at a time in the seasoning, ensuring the chicken is thoroughly covered in seasoning on all sides.
Place strips on a large baking sheet covered with parchment paper. Drizzle each strip lightly with olive oil. Bake chicken in the oven for about 12-15 minutes, until panko crumbs are golden brown.
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2012/01/26/crispy-parmesan-and-dijon-chicken-strips/