½ cup dijon, whole grain or spicy brown mustard
1 tablespoon honey
1 ½ teaspoons dried tarragon
½ teaspoon cayenne pepper
2 pounds boneless skinless chicken breast
2 to 3 cups Panko bread crumbs
1/4 cup olive oil
salt to taste
Preheat oven to 425 degrees F.
Remove excess fat, silver skin and tendons from chicken breast. Cut trimmed chicken into desired sizes of strips.
In a large bowl, whisk together mustard, honey, tarragon, salt and cayenne pepper. Add chicken, tossing to coat.
Put Panko bread crumbs in bowl or on parchment paper. Dip chicken in the crumbs, pressing to coat.
Transfer chicken strips to lightly greased (or sprayed) baking tray and drizzle with the oil.
Bake for 15 to 20 minutes, or until crust is set and golden brown and chicken is cooked through.
Serve hot. (Optional – you can mix more of the honey mustard coating for dipping.)
From prep to table 25 to 30 minutes