©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Baked Chicken Breasts With Parmesan Crust

I saw this in an issue of Food Network Magazine.  So I looked up the recipe and a lot of people said that it didn't brown or didn't have any flavor.  Well I decided to try it anyway.  I did make one change and cooked it at a lower temp and for a little longer.

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
Cooking spray
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.

I actually cooked it at 425 for 30 minutes and it was cooked through, juicy and the panko browned nicely.

I served it with baked potatoes and green beans.

I am not sure why people said there was no flavor.  Between the Dijon mustard and cayenne pepper it had great flavor.

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