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Ingredients
- 1/4 C. Dijon mustard
- 1/4 C. olive oil
- 1 tblsp. fresh thyme, chopped
- 8 boneless, skinless chicken breasts
- 2 C. dry bread crumbs
- 3/4 C. grated parmesan
- 2 tsp. dry marjoram
- 4 tblsp. margarine, or more if needed
Details
Servings 8
Preparation
Step 1
In small mixing bowl, combine mustard, olive oil and thyme. Rub on both sides of chicken. In a pie plate, mix together bread crumbs, Parmesan and margoram. Take each breast and dredge in crumb mixture, then coat the other side. Place on a plate, cover and refrigerate for at least 1 hour.
Preheat oven to 350. Grease baking dish. In a large skillet, melt margarine. Saute chicken on both sides until browned, 3-4 minutes per side. Place browned chicken in prepared dish and bake for 10 minutes or until chicken is cooked through.
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