Maple Dijon Crunch Chicken (Print Version)

Tender chicken baked with maple-Dijon sauce and crunchy panko for a tasty golden bite every time.

# Ingredients:

01 - 1 chicken breast, no bones or skin

02 - 240 ml pure maple syrup

03 - 15 ml apple cider vinegar

04 - 240 ml Dijon mustard

05 - 2 g ground black pepper

06 - 5 g salt

07 - 60 g panko breadcrumbs

08 - 5 g garlic powder

09 - 2 g paprika

10 - Fresh parsley, chopped up (if you want)

11 - A bit of olive oil or some cooking spray

01 - Let your chicken chill for around 5 minutes. Toss on some parsley if you're into that.

02 - Slide the chicken into your hot oven for 25 to 30 minutes. When it’s golden and crispy, and cooked through, you’re good to go.

03 - Go over the chicken with a quick spray of oil or just drizzle a little olive oil for that golden crunch.

04 - Set your breaded chicken on the sheet you got ready earlier. If there’s more chicken, repeat the dip and crumb steps.

05 - Move the saucy chicken into your breadcrumb dish. Pat crumbs all over so they stick well.

06 - Give the chicken a dunk in the maple-Dijon bowl. Make sure it’s covered and tap off the extra sauce.

07 - Grab a shallow bowl, toss in the breadcrumbs, salt, pepper, paprika, and garlic powder. Mix so it all looks even.

08 - In a small bowl, dump in maple syrup, Dijon, and vinegar. Stir or whisk till everything looks smooth.

09 - Heat your oven up to 200°C. Line your baking sheet with parchment or spray a little oil to stop sticking.

01 - For a deeper taste, let your chicken hang out in the maple-Dijon mix for 30 minutes before breading.

02 - If you need to skip gluten, grab gluten-free breadcrumbs instead of panko.

03 - These go awesome with some roasted veggies or a fresh salad.

04 - Leftovers? Warm ‘em up in the oven so they’re still crunchy.