Baked Chicken with Herb-and-Cheese Breadcrumbs

By MelanieAnn

Serve this with a tomato, red onion and parsley salad tossed with EVOO and seasoned with salt and pepper alongside.

Serves 4

Ingredients

• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 to 1 1/4 cups Panko breadcrumbs
• 1/3 cup grated Parmigiano-Reggiano (a fat handful)
• 2 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• 4 pieces boneless, skinless chicken breasts
• Olive oil for drizzling
• Salt and Pepper
• 1 About 1 tablespoons Dijon mustard

Details

Adapted from rachaelray.com

Preparation

Step 1

Preheat oven to 400 degrees F.

Melt butter over medium heat in a small skillet, swirl with garlic for 2 minutes. Pour butter and garlic over breadcrumbs and cool. Toss with cheese and fresh herbs.

Drizzle chicken with EVOO and season both sides with salt and pepper. Slather each piece of chicken with mustard and press that side into the breadcrumb and cheese mixture. Arrange chicken on a parchment lined baking sheet and bake for 20 minutes or until juices run clear and breadcrumbs are deeply golden.