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Oven-Fried Chicken
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Paula Deen's Christmas magazine 2008
| 2 c. | panko breadcrumbs |
| 1 c. | grated parmesan cheese |
| 1/4 c. | olive oil, divided |
| 1 Tb. | minced fresh thyme |
| 1/2 tsp. | salt |
| 1/2 tsp. | ground black pepper |
| 1/4 c. | Dijon mustard |
| 2 Tb. | water |
| 2 1/2 lbs. | boneless skinless chicken breasts, pounded to 1/4" thickness |
Preheat oven to 400 degrees. Line a baking sheet with heavy-duty foil. Place a cooling rack over pan; spray rack with nonstick cooking spray. In a shallow dish, combine breadcrumbs, cheese, 2 Tb. olive oil, thyme, salt and pepper. In a separate shallow dish, combine mustard, water, and remaining 2 Tb. oil. Coat each chicken breast with mustard mixture; dredge in breadcrumb mixture. Place on prepared rack in pan. Bake for 20-25 minutes, or until chicken is golden brown. Serve immediately.
Menu Options:
Oven-Roasted Potatoes
Stir-Fried Broccoli
Chocolate Chip Caramel Toffee Bars
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