Recipe courtesy of Ina Garten
Save Recipe Print
Total:
1 hr 10 min
Active:
20 min
Yield:
3 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature. 

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Whole30 Crispy Chicken Strips

Recipe courtesy of Food Network Kitchen

Crispy Chicken Strips

Recipe courtesy of Ree Drummond

Crispy Baked 'Fried' Chicken

Recipe courtesy of Cat Cora

Quick Crispy Chicken Cutlets

Recipe courtesy of Jamie Deen

Mustard-Maple Roasted Salmon

Recipe courtesy of Food Network Kitchen

Mustard Roasted Salmon

Mustard-Parmesan Whole Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories