Crispy mustard chicken

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Pat the chicken breast halves dry with paper towels to ensure even coating and crispiness.

Combine the prepared mustard and diet mayonnaise in a small bowl, stirring until well blended.

In another bowl, mix together the wheat germ, fine dry bread crumbs, ground thyme, and salt.

Brush or spread the mustard-mayonnaise mixture evenly over all sides of each chicken breast half.

Press each coated chicken breast into the wheat germ mixture, ensuring the coating adheres on both sides and edges.

Arrange the coated chicken breasts on the prepared baking sheet in a single layer, spacing them apart.

Bake for 20-25 minutes until the coating is golden brown and crispy and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part.

Remove from the oven and let rest for 3-5 minutes before serving to allow the juices to settle.