Panko and Parmesan Crusted Chicken

Quick, easy and versatile. This simple recipe is packed with flavor, a fast weeknight dinner or good enough for company. Panko mixed with parmesan and parsley is the base coating but the add ins are endless. Tonight I had some left over mushroom crostini topping from a weekend holiday party and some chipolte panko that changed it up a bit and it was a really good combination of flavors.
1 lb skinless boneless chicken breast
1/2 cup chopped sauteed mushroom
1 stick of butter
2 cloves of roughly chopped garlic 
for the coating:
1 cup plain panko (japanese bread crumbs)
1/2 cup chipolte panko
3/4 cup parmesan
1/4 cup chopped parsley
pinch of salt and pepper to taste
mix and set aside, melt the butter and garlic, dip the chicken in the butter/garlic and toss in the panko mixture to coat on all sided pressing it in really good. Place chicken in a baking dish, top with some more of the leftover coating and the mushrooms, drizzle the leftover butter and bake at 350 for about 30-40 minutes depending on how thick your chicken breast are. Tonight I just served it with a simple side of sauteed spinach but you can dress it up with anything you like.
*easy to add your families favorite flavors
**very easy entertaining because you can fix it and forget it and enjoy your company