In a small bowl break up an egg, add pepper and mix around. In a larger bowl add the panko crumbs, salt, and seasonings.
Heat the coconut oil over medium heat in a large pan.
Take the chicken breast fillets and dip them into the egg mixture and then coat with the panko mixture. Place in the hot pan.
Cook for five minutes on each side, or until fully cooked. You may have to do two batches.
While the chicken is cooking mix the dijon mustard, honey and parsley together. Add more honey if you want it less spicy.