Comments on: Crispy panko mustard chicken

By: Rebekah

Rebekah — Sun, 01 Nov 2009 18:43:02 +0000

I am trying this tonight, it looks great! I’m using fresh but will pound the breast down a bit if they’re thick to keep the cooking time the same I can’t wait!

By: ttfn300

ttfn300 — Sat, 14 Mar 2009 01:29:29 +0000

this was fantastic, so easy and delicious

By: superspark

superspark — Thu, 19 Feb 2009 14:51:47 +0000

Hi Greg-

Good questions. You might have to do a bit of experimentation to make the recipe work correctly with your chicken breasts. That said, our frozen ones were pretty large (we routinely halve them, but didn’t in this case), so you might start with the recipe as is. If you decide to halve them, I think the key is that the mustard/panko combo holds in the moisture so you might be able to get away with leaving the baking time as is (or only slightly shorter). As for mustards, go with what you like! We used a dijon and it was terrific. Hope the dish works out for you and that you enjoy it as much as we did!

By: Greg

Greg — Thu, 19 Feb 2009 05:49:26 +0000

Looks like I’m late to this thread, but I came across it in a google search for chicken breasts and panko. I’d like to make this soon… I have two questions… first, since I’d be using some plump organic chicken breasts and not the frozen in-a-bag kind, would it be better to halve the breasts, and maybe change the cooking time? Second, what kind of mustard are you using? I have a lot on hand, from French’s to Guilden’s to Grey Poupon, so I’m ready either way. Thanks!

By: Eliza

Eliza — Fri, 07 Mar 2008 21:49:14 +0000

This is amazing…You saved dinner. For real.

By: david

david — Fri, 18 Jan 2008 23:53:02 +0000

This looks delicious. I should go eat something. Maybe this, though I don’t know if I have any panko.

By: Amy

Amy — Fri, 18 Jan 2008 19:41:21 +0000

I think you just made my day! I’m so glad you like it. You’re right, it’s easy, healthy and tasty, what more could you want?