Preheat the oven to 350 degrees.

In a food processor, add the panko, lemon zest, olive oil, garlic, thyme, pinches of salt and pepper and the butter. Place the mixture on a plate.

In a small bowl, whisk together the honey mustard and red wine. Place on another plate.  Dip the chicken pieces in the honey mustard-wine mixture and then in the panko mixture. Turn to coat completely.

Bake the chicken pieces for 20 minutes, until cooked through.