Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Ingredients:
1. 2 cups Panko bread crumbs
2. 1 cup grated Parmesan
3. 4 tablespoons olive oil, divided
4. 2 tablespoons freshly minced thyme leaves
5. Kosher salt and freshly ground black pepper
6. 1/4 cup Dijon mustard
7. 2 tablespoons water
8. 2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Method: Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Ingredients:
1. 2 cups Panko bread crumbs
2. 1 cup grated Parmesan
3. 4 tablespoons olive oil, divided
4. 2 tablespoons freshly minced thyme leaves
5. Kosher salt and freshly ground black pepper
6. 1/4 cup Dijon mustard
7. 2 tablespoons water
8. 2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Method: Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.
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