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  • 4 small boneless, skinless chicken breast halves (6 to 7 oz. Each), trimmed of excess fat
  • 2 Tbsp. Extra virgin olive oil
  • 2 Tbsp. Whole grain mustard
  • 4 Tsp. Chopped fresh thyme
  • 2 Tsp. Chopped fresh rosemary
  • 1/2 Tsp. Kosher Salt
  • 1/2 Tsp. Fresh Ground black pepper
  • 2 cups Toasted Breadcrumbs (see Recipe)
  • 1 cup pitted Kalamata olives, rinsed, patted dry, and chopped
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 3 Tbsp. Chopped oil-packed sun-dried tomatoes (about 3 large tomato halves; pat dry before chopping)
  • 1 lemon, cut into wedges


Servings 4


Step 1

Heat the oven to 450ºF. Put a flat rack on a large rimmed baking sheet lined with foil.
With a meat pounder or a heavy skillet, lightly pound the chicken between two sheets of plastic wrap to even out the thickness of the breasts.
In a large bowl, mix the oil and mustard with half of the thyme, half of the rosemary, and the salt and pepper. Add the chicken and toss to coat well. You can proceed directly to coating the chicken breasts with crumbs or let them marinate in the fridge for up to 24 hours.
Put the breadcrumbs in a large shallow dish and toss with the olives, parmigiano, sun-dried tomatoes, and the remaining thyme and rosemary. Working with one piece at a time, transfer the chicken to the dish of crumbs, scoop some crumbs on top, and press well a couple of times so the crumbs adhere to both sides. These crumbs will be a little wet, so really press them on. Transfer to the rack on the baking sheet.
Bake the chicken until its firm to the touch and registers 165ºF on an instant read thermometer, about 20 minutes. Serve immediately with the lemon wedges for squeezing over the chicken.

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