Dijon Chicken

1. Preheat oven to 425F convection (if you don’t have convection no worries) and spray or drizzle a large baking sheet with olive oil.
2. Place chicken in between two pieces of plastic wrap and pound with the flat side of a meat mallet (or something heavy) until the chicken is 1/3” thick; season with salt and pepper on both sides.
3. Set up your dredging station: Mix dijon mustard and vinegar in one large shallow bowl, and combine the panko and Italian breadcrumbs in another bowl.
4. Coat both sides of the chicken in mustard and then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the greased baking sheet.
5. Drizzle each breast with olive oil (or spray if you have olive oil spray) and top each with 2 Tbsp parmesan cheese.
6. Bake 15-18 minutes until internal temp reaches 165F (if you are not using convection you will have to cook a bit longer), squeeze with lemon, and enjoy!