Portion Size:  4oz. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cups Panko Breadcrumbs
½ cup Smooth Dijon Mustard
½ cup all-purpose flour
2 ¼ lbs. boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
1 whole lemon	Washed and cut into 8 wedges

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In 3 separate bowls place the flour, breadcrumbs and Dijon mustard.
2	Add ½ cup water to Dijon Mustard
3	Season chicken breasts with salt and pepper on each side. Working one at a time, thoroughly coat each chicken breast with flour (tapping off excess), then the mustard/water mixture and then the breadcrumbs.
4	In a large skillet, heat oil to medium high heat. When the oil is hot enough add the chicken breasts, cook 3 to 5 minutes per side or until golden brown and cooked through. Garnish with lemon wedges	Cook until internal temperature reaches 165 degrees F.