Baked Parmesan Chicken (TNT)

Hi....
I made this for dinner last night and it was soooooooooooo good! The chicken was really tender and juicy....I could cut it with a knife. Since there were only two of us, I used 2 chicken breasts and cut the rest of the recipe in half.
Enjoy!
hugs,
peg




Baked Parmesan Chicken
2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Directions
Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.
　
Recipe source: chickberry patch board, submitted by Jenny Matlock