Baked Mustard Chicken

I've been making breadcrumbs chicken (Indonesian translation : ayam goreng panir) since I was 13, and normally I use eggs as the binder between the flour and the breadcrumbs parts.  But when I came across this recipe last night on an app in Kindle, I thought it was clever to replace the "eggs" part with "mustard"!  This one doesn't even use flour as the first step, so it's kinda a healthier version of the breadcrumbs chicken.  No frying too, so you can avoid the negative aspect of saturated oil!

I've tweaked the recipe a little bit and settle with this one below.  Putting it here so next time I can make it again and again and again! :)  Hope you will give it a try and enjoy it too!

Ingredients:
Chicken:
1 pound boneless skinless chicken breasts.
1 cup Panko breadcrumbs
Salt, Pepper
Paprika powder
Dried Basil

Mustard Sauce:
1/4 cup Dijon mustard (or any of your fave's mustard brand)
2 tablespoon honey
1 tablespoon mayonnaise
Dash of hot sauce

How to make it:
1. Preheat oven to 400 degrees F.
2. In a bowl, combine all the ingredients for mustard sauce.  Set aside.
3. In another bowl, mix Panko breadcrumbs, salt, pepper, dried basil.
4. Prep the chicken: I use 2 large chicken breasts and halve them horizontally, so I end up with 4 pieces of thinner chicken.  Season both sides with salt, pepper, and paprika powder.
5. Add chicken to mustard sauce, turn to coat.  Then dredge chicken through breadcrumbs.  Place it in cookie sheet covered by aluminium foil and sprayed with cooking spray.
6. Bake for 30 minutes.

Enjoy!