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Baked Chicken Strips with Dijon and Panko Coating
2 tablespoons extra-virgin olive oil, divided
1/4 cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 pounds boneless chicken breasts, cut into strips
Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
Mix mustard and garlic together in a bowl.
Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
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