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January 2013

Pocket

Serves 6

You'll Need

Prep and Cook

Rinse the chicken under cold water and pat dry. Slice each breast into strips and set aside.
Combine the yogurt and mustard in a bowl; add the chicken and allow it to marinade for a minimum of 30 minutes or up to 8 hours.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Combine the panko, chia, sage, salt and several grinds of pepper in a medium bowl and stir well.
Dredge the chicken into the panko mixture and coat all sides well. Place on the baking sheet and repeat with the remaining chicken. Bake for 15–20 minutes or until cooked through and panko turn golden. Serve warm.