Ingredients
nonstick cooking spray
½cupall-purpose flour
coarse salt and freshly ground pepper
2largeeggs
1½cupspanko breadcrumbs
2tbspextra-virgin olive oil
½cupparmesan cheese,freshly grated
pinchcayenne pepper
4largechicken breast halves,boneless, skinless
1cupapricot jam,or preserves
¼cupdijon mustard
1tspfresh thyme leaves,chopped
Preparation
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and fit with a wire rack. Spray with cooking spray; set aside.
Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water until well combined.
Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well.
Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine.
Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on a rack-lined baking sheet, spacing them evenly apart.
Repeat process until all the chicken is breaded. Bake for 18 to 20 minutes until golden brown and chicken is cooked through.
In a small bowl, stir the apricot jam, mustard, and thyme together until combined. Allow chicken to cool 10 minutes before serving with apricot mustard mixture.
