• 1/4 cup pure maple syrup
• 2 tsp red pepper flakes
• 2 Tbsp butter, melted
• 1 cup panko breadcrumbs
• 2 Tbsp olive oil
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 4 chicken breasts
• 1/2 cup sour cream
• salt
• pepper

Preheat the oven to 425F. Pour maple syrup into a small bowl. Stir in red pepper flakes and a large pinch of salt. Set aside. In a separate bowl, add butter, panko, olive oil, paprika, garlic powder, onion powder, and a big pinch of salt. Set aside.

Cut the chicken breasts in half by height, so the size is relatively the same, but they are an even thickness. Pat the chicken dry with paper towels and season all over with salt and pepper. Lightly oil a baking sheet and place chicken evenly across it. Evenly spread sour cream onto the tops of the chicken, then mound each piece with panko mixture, pressing to adhere. Roast the chicken on the middle rack for 20-23 minutes.

Drizzle chicken with the spicy maple syrup and sprinkle with more red pepper flakes if desired. Serve and enjoy!