[ingredients]Ingredients:

For chicken-

3 large chicken breasts, skinned, boned, halved, and butterflied

3 tablespoons peanut oil

½ cup mayonnaise

¼ cup Dijon mustard

1 ½ cups panko or dried bread crumbs

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup grated Parmesan cheese

For salsa-

1 ¾ cups cooked black beans or a 15-ounce can black beans, drained

1 ripe mango, peeled, pitted, and coarsely chopped

1 avacado, peeled, pitted, and coarsely chopped

1 cup finely chopped seedless cucumber, skin left on

½ cup finely chopped red onion

¼ cup fresh lime juice

1 tablespoon white wine vinegar

3 tablespoons olive oil

2 teaspoons hot pepper sauce

1 teaspoon kosher salt

1 ½ teaspoon sugar

1/3 cup chopped fresh cilantro[/ingredients]

[instructions]Instructions:

1. Preheat the grill to high.
2. Brush a metal sheet pan with 1 tablespoon of the peanut oil and set it aside.
3. Combine the mayonnaise, mustard, and honey in a small bowl.
4. Mix together  panko, salt, pepper, and Parmesan on a large sheet pan. Cover both sides of chicken breasts, first with the mayonnaise mixture, then generously coat each breast with the panko mixture.
5. Place the chicken on oiled sheet pan and drizzle with the remaining peanut oil.
6. Grill 20 minutes, turning once.
7. To make the salsa, combine all the ingredients in a bowl and stir well.
8. Serve salsa with crispy chicken breasts.

Yields 4-6 servings

*For oven users: preheat oven to 500°F and follow the same directions as for grilling.[/instructions]

*For more Loaves and Fishes recipes, pick up Summer on a Plate,  by Anna Pump & Gen LeRoy