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Mustard Panko Chicken with Balsamic Sauce


  • 4 boneless chicken breasts
  • 2 cups panko
  • 4 tbsp. O&CO. Everyday Olive Oil
  • 2 tsp. grated garlic clove
  • 4 tbsp. dijon mustard
  • 1/2 cup O&CO. Balsamic Vinegar of Modena
  • 2 tbsp. butter
  • 2 tbsp. soy sauce


  1. Preheat the oven to 350 degrees F.
  2. In a bowl, combine panko, olive oil and grated garlic clove; mix well.
  3. Sprinkle salt and pepper over each chicken breasts.
  4. Spread 1 tablespoon of Dijon mustard and panko mixture on one side of each chicken breast.
  5. Bake for 15-20 minutes, then increase the temperature to 400 degrees F and bake for another 5 minutes.
  6. In a bowl, combine balsamic vinegar, butter and soy sauce.
  7. Heat in a microwave for 15-20 seconds. 
  8. Place chicken on each serving plate and pour the sauce over the chicken.