Panko Cheddar Chicken

1 lb. boneless chicken tenderloins
1/4 cup butter
1/2 cup Italian bread crumbs
1/4 cup (a little over,actually) Italian Style Panko bread crumbs
1/4 cup shredded cheddar cheese
2 Tbsp. dijon butter

Melt butter in microwave safe bowl. Add dijon to butter and mix well. In a large ziploc bag, mix both bread crumbs and shredded cheddar cheese, making sure everything is well blended. Dip each tenderloin in butter mixture, then place in bag and shake well, lightly squeezing tenderloins to ensure the bread crumbs and cheddar stick well. Place on lightly greased cookie sheet. Bake at 375 degrees for 30 minutes, turning once.

Yesterday I put out some chicken for us to have for dinner. When we got home, we decided to make parmesan-dijon chicken, but I quickly realized that we didn't have any parmesan. Bummer! So I decided to try cheddar instead, and then thought I would add some panko bread crumbs to the mix as well to add a good crunch. Needless to say I was VERY nervous when I threw this in the oven because I didn't know how they would turn out. And to be honest with you, I didn't measure anything, I just threw it all together and went from there, so the measurements above are total guesses. Anywho, it turns out that they were WONDERFUL! The cheddar was a great addition, the panko gave them an amazing crunch, and the chicken was extremely moist. I also threw together some Homemade Guthrie's Sauce to dip these in.....oh yeah! It was awesome! I'm actually kind of sad that we've had these this week, because I would totally make them again tonight! I'm tellin' ya......delicious! Feel free to add more Panko and certainly more Shredded Cheddar!