2 Cups Panko bread crumbs
1 Cup grated Parmesan cheese
4 Tbsp. olive oil
2 Tbsp freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 Cup Dijon Mustard
2 Tbsp. water
2 1/2 lbs. boneless skinless chicken breasts, pounded to 1/4-inch thickness
Preheat oven to 400°. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray with nonstick cooking spray.
In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine, mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.