1-1/4 cup panko
1/4 cup grated Parmigiano-Reggiano cheese
2 Tbsp Miracle Whip
1 Tbsp Dijon mustard
Few drops of hot sauce, to taste
Black pepper, to taste
6 boneless, skinless chicken breasts, tenderloin removed, all fat trimmed
Preheat oven to 450°F, and line a baking sheet with parchment paper or a silicone liner. Place panko in a pie plate or other flat-bottom bowl. In a mixing bowl, combine Miracle Whip, cheese, mustard, hot sauce and black pepper, and stir. Dip the chicken breasts into the mixture, and then roll them in the panko, pressing lightly to make sure the crumbs adhere. Place on the prepared sheet, and bake for approximately 20 minutes, turning once, or until the chicken is cooked through and the panko is browned. Serve hot, room temperature or cold.