Photo: Baked Chicken Breasts With Parmesan Crust Recipe
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.
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
Photograph by Charles Masters
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By SandyR143
on May 16, 2013
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Loved the recipe. Only change I will make is to drop the Cayenne to 1/8 teaspoon, only because I am a wimp.
By chefJCCR
Marlborough,Ma
on April 05, 2013
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Loved this recipe. Love the crunchy outside. The mustard and the parmesan cheese add a great flavor. Delicious!
By BbyBluThghHghs
Northern Virginia
on April 04, 2013
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This wasn't a favorite, unfortunately. The recipe seemed to lack flavor and as a few mentioned it seemed like a waste of parmesan - Shake n Bake would yield a better result. It also seemed like it was missing a sauce or something - I ended up making a Knorr Rose sauce to top it off with and that helped some. It might be better if the recipe is tweaked some so I will give it a go again. I think next time I'm going to pound the chicken out some and add mayo to the mustard mixture to give it some more fat to keep the chicken moist and give it more flavor. Hopefully round two will be a bit better!
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