1. Heat the oven to 400 F (200 C) and line a large, rimmed baking sheet with foil, such as a jelly roll pan or half sheet pan. Spray the foil with cooking spray.

Prepare the Chicken and Coating

1. Trim the [boneless, skinless] chicken breasts and then slice them into strips. Set aside.
2. Put the crumbled bacon, panko crumbs, and cheddar cheese in a food processor and pulse 4 to 6 times or until the crumbs are fine. Transfer the crumbs to a wide, shallow bowl or a pie plate and put the flour in a plate or wide, shallow bowl.
3. Put the flour in a plate or wide, shallow bowl and, in another bowl, whisk the egg with the milk and Dijon mustard.

Dredge the Chicken and Bake

1. Dredge a chicken strip in the flour, then dip it into the egg mixture. Shake off the excess egg mixture and place it in the crumb mixture, pressing gently to help the crumbs adhere to the entire piece of chicken. Place the chicken strips on the prepared baking sheet. Repeat with the remaining chicken strips.
2. Bake the chicken strips in the preheated oven for about 16 to 20 minutes, turning about halfway through the cooking time. Use an instant-read thermometer to check for doneness. The minimum safe temperature for chicken is 165 F. For a crispier coating, you can broil the chicken for the last 2 minutes of cooking.