Crispy Creole Panko Mustard Chicken
- 2 boneless, skinless chicken breasts
- 2-4 Tablespoons Dulcet Creole Mustard
- 1/4 cup panko bread crumbs
- 1 Tablespoon butter, melted
- In a small bowl, toss the panko with the melted butter.
- Spread the Creole Mustard generously on each chicken breast.
- Coat the top of each chicken breast with the panko butter mixture.
- Place chicken breasts, panko side up, on broiler pan in a 475 degree oven for 15-20 minutes, or until just cooked through.