I halved it because I was only using 2 chicken breasts (although they each weighed 11 oz. it was still enough coverage) and it was a big hit. I made some roasted butternut squash to go along with it which I had in the freezer. I love being able to eat out of my freezer when it's too cold out to want to make a quick run to the store.
A definite make again recipe.
Baked Chicken Breasts With Parmesan Crust
Prep Time:15 min
Cook Time:20 min
4 servings
Ingredients
2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray
Directions
Preheat the oven to 450 degrees F.
Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.
In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.
Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
Note: I pounded the chicken flat before preparing and it made it so tender.
Per Serving: Calories: 402; Total Fat: 14 grams; Saturated Fat: 6 grams; Protein: 54 grams; Total carbohydrates: 8 grams; Sugar: grams; Fiber: 1 gram; Cholesterol: 155 milligrams; Sodium: 885 milligrams
Recipe courtesy Ted Allen for Food Network Magazine
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