In a medium bowl, combine mustard, honey, lemon juice, salt, cayenne and red pepper flakes. Reserve 1/4 cup marinade in a separate dish if making a salad.
Slice chicken in half to create two thin filets. Cut filets into 6-8 strips each. Repeat with remaining chicken breasts. Add chicken strips to marinade. Toss to coat well. Cover and chill for at least one hour.
Preheat oven to 425°F. Prepare a baking sheet with parchment paper.
Mix panko and plain breadcrumbs in a small bowl. Taking one chicken strip at a time, toss in breadcrumbs. Transfer to parchment lined baking sheet.
Bake for 25-30 minutes or until desired crispness is reached. After the first 10 minutes, flip chicken strips. Serve with your favorite dipping sauce or on top of a salad.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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