1 cup Panko Bread Crumbs
5 Tbsp This Little Goat went to Southeast Asia, divided
2 Tbsp Parmesan Cheese, grated
2 Boneless Skinless Chicken Breasts
1 cup Mayonnaise
Preheat oven to 375°F.
In a bowl toss together panko and 1 tablespoons Southeast Asia Sauce. Spread into an even layer on a sheet tray and toast for about 5-8 minutes, until golden brown and fragrant. While breadcrumbs are toasting, whisk together mayonnaise and Southeast Asia Sauce.
Remove breadcrumbs from oven, cool, and mix in the parmesan cheese. Place into a shallow pan. Spread 1 tablespoon of mayo mixture over the top of each chicken breast, place sauce side down in breadcrumbs and press to adhere. Spread 1 tablespoon of mayo mixure over the bottom of each chicken breast, place sauce side down in bread crumbs and press to adhere again. The entire breast should be coated in breading.
Place a wire cooling rack in a sheet pan to allow the chicken to crisp all the way around while in the oven. Lay coated chicken on wire rack and bake until chicken is cooked through, about 20-25 minutes.