I found this recipe in the January/February issue of Food Network Magazine. The only magazine I actually have delivered to my doorstep and read front to back. I really enjoy reading the articles and checking out the many recipes. I did bake it the way the recipe reads but I also tried something else. I baked one batch. The other batch I fried just to get brown, then I baked it. It ended up, as a family we liked the fried/baked much better. They were both tasty. However, the fried/baked had a crunch and we enjoyed it better. Give it a try and let me know which way you like it better. This was a very quick recipe. Perfect for a weeknight dinner with a nice salad or rice and veggie. I strive for simplicity during the week and this was definitely “Simple and Delicious”!
Baked Chicken Breasts with Parmesan Crust
2 Tablespoons Dijon Mustard
1/2 teaspoon thyme leaves, chopped (I used fresh)
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (I slice these
3/4 cup freshly grated parmesan cheese
3/4 cup panko breadcrumbs
1. Preheat the oven to 450 degrees.
2. Mix the mustard, thyme, and cayenne pepper in a medium bowl. (You can add the chicken into the bowl and turn to coat completely. I brushed the mix on the chicken instead. That worked for me!)
3. In a medium shallow bowl, combine the parmesan and panko.
4. As I mentioned I brushed the mustard mixture on both sides of chicken breast. Then I placed a piece of chicken in the parmesan/panko bowl and pressed down on one side, flipped over and pressed down on the other side.
5. 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, 15-20 minutes. (As I mentioned I fried to brown than baked for 15 minutes.) Let rest 5 minutes before cutting or serving.
Hope you enjoy! Also makes great sandwiches for work the next day!!