Wahoo Grill's Parmesan-encrusted Chicken

By sandycon

Margarine for browning the chicken breasts helps prevent burning the crust like butter or oil and gives a nice golden brown color to the chicken.

Ingredients

• 1/4 cup Dijon mustard
• 1/4 cup olive oil
• 1 tablespoon fresh thyme, chopped
• 8 (6-ounce) boneless, skinless chicken breasts
• 2 cups dry bread crumbs
• 3/4 cup grated Parmesan cheese
• 2 teaspoons dry marjoram
• 4 tablespoons margarine, more if needed

Details

Servings 8

Preparation

Step 1

In a small mixing bowl, combine the mustard, olive oil and thyme. Rub on both sides of chicken breast. In a pie plate, mix together bread crumbs, Parmesan cheese, and marjoram. Take each chicken breast and lay it on the crumb mixture, then turn to coat the other side. Place coated breasts on a plate. When all breasts are covered in crumbs, cover and refrigerate for at least 1 hour. This can be done a day ahead of time.

When ready to cook, preheat oven to 350 degrees. Grease a 9x13 inch baking dish and set aside. in a large skillet, melt margarine over medium heat. Saute chicken breasts on both sides until browned, 3-4 minutes per side. Place browned chicken in prepared dish and bake for 8-10 minutes or until chicken is cooked through.