1-1/4 cup panko
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
Few drops of Tabasco or other hot sauce, to taste
Drop of agave nectar, to taste
Black pepper, to taste
1-1/4 lb boneless, skinless chicken breasts, cut lengthwise into 1-inch strips
Spicy ketchup or honey mustard (store-bought or homemade), for dipping
Preheat the broiler, and line a baking sheet with parchment paper or a Silpat. Place panko in a pie plate or other flat rimmed bowl. In a mixing bowl, combine mayonnaise, Dijon mustard, hot sauce, agave nectar and black pepper, and stir. Dip the chicken strips into the mayonnaise mixture, and then roll them in the panko, pressing lightly to make sure the crumbs adhere. Place on the baking sheet, and cook under the broiler, turning once, for a total of 6-10 minutes, until the chicken is cooked through and the panko is browned. Serve with your choice of dipping sauce.