Chef Patrick's Panko Breaded Chicken

YIELD: 24 TO 36 SERVINGS

4 cups mayonnaise

2 cups Dijon-honey mustard blend

36 boneless chicken breast halves

9 cups Panko bread crumbs

4.5 tsps. salt

2 tsps. pepper

2 tsps. paprika

1. Heat oven to 400°F. Line a baking pan with foil and lightly grease or spray with nonstick cooking spray.

2. Combine the mayonnaise and mustard.

3. Spread over the chicken to coat thoroughly.

4. Combine the bread crumbs, salt, pepper and paprika in shallow bowl or plate. Press the chicken breasts in the bread crumb mixture, turning to coat thoroughly. Arrange chicken on the lightly greased baking pan.

5. Bake for 20 minutes; turn and bake for about 10 or 15 minutes longer, or until cooked through.

Recipe: Foodservice Chef/Area Supervisor Patrick Sandoval, Pflugerville ISD