Panko Crusted “Baked not Fried Chicken”

Panko Crusted “Baked not Fried Chicken”
This is another favorite recipe that cannot get any closer to tasting like fried chicken!! My hubby does not like the ingredients in this, but LOVED it when I made it for him tonight!! My 2 yr old ate it right up too!!  Not to mention, this is so simple to make!!!  Serve with broccoli and brown rice!!
8 5-oz boneless, skinless chicken breasts (pound thin if too thick)
3/4 cup panko (whole wheat panko bread crumbs, I found at McGinnis Sisters)
1/4 cup Dijon Mustard (may sub with spicy Asian mustard)
1/2 cup nonfat plain yogurt
2 tbsp sesame oil (may substitute with peanut oil)
3 garlic cloves
1-1/2 tbsp dried parsley
Wash chicken breasts, pat dry with a paper towel, and set aside.  In a large bowl, whisk together mustard, crushed garlic, yogurt, and sesame oil.  In a separate bowl, mix parsley with panko.  Dip chicken into mustard mixture and then roll it in breadcrumbs.  Place on a Cookie sheet sprayed with nonstick spray and bake it at 475 degrees for 20 minutes, or until coating is golden brown and the chicken is no longer pink.  Use a meat thermometer to test chicken, or pierce the thicker portion to make sure juices run clear.  Serve with Dijon sauce.
Calories:  231, Protein 31g, Carbs 9g, Total fat 7g, Fiber .5g
Dijon Sauce
1/4 cup Dijon mustard
1/4 cup nonfat plain yogurt
1 tsp. sesame oil
1 tsp. low sodium soy sauce
Calories:  17 protein, .5 carbs, 1g total fat, Fiber 0g

Deidra Penrose- Independent Team Beach Body Coach