Baked Chicken Oregano

Derf's Note:

Simple, quick week night supper. (I sometimes defrost 2 extra breast halves, leave them uncoated and cook with the coated chicken, for use in salads or sandwiches, or handy in the freezer)

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• ¼ cup dry breadcrumbs
• 2 tablespoons grated parmesan cheese
• ¼ teaspoon dried oregano leaves
• 1⁄8; teaspoon garlic salt
• 1⁄8; teaspoon pepper
• ¼ cup Dijon mustard
• 4 boneless skinless chicken breast halves

Directions:

1. heat oven to 425f degrees.
2. Spray jelly roll pan, with cooking spray.
3. Mix bread crumbs, cheese, oregano, garlic salt and pepper.
4. Spread mustard on all sides of chicken breasts.
5. Cover mustard coated chicken with bread crumb mixture.
6. Place on jelly roll pan.
7. Bake uncovered about 25 minutes or until juice of chicken runs clear and is no longer pink when thickest pieces are cut.

Reviews

[Kannwilson]

This was really good! I made it for just me so I halved the recipe. That gave me one for supper and one for lunch tomorrow. I also didn't have garlic salt, just garlic powder, but it still turned out very good. Wonderful mix of flavor.

[Karen=^..^=]

Yum, Yum, Yum! What a delicious way to prepare chicken! I followed to a "T" except for the garlic salt...just subbed garlic powder and regular salt...(and used honey Dijon). Everyone at the table raved over the flavor and I can't believe how good this turned out for being so easy. There was not a strong mustard flavor, which I was worried about. Everything blended wonderfully together. Thanks for an easy but yummy way to prepare usually boring old chicken! (P.S. There is one piece left which I hope makes it to tomorrow, 'cause I think it would make a great sandwich!)

[Melissa Husted]

The flavor of this dish was outstanding! Good combination of flavors. The only thing I did differently was to brine the chicken for 1 hour in a salt water solution. This is something I always do when I cook chicken breasts, as it enhances the flavor so much and also keeps the chicken nice & juicy. However, I think because the chicken was so juicy from the brine, the breadcrumbs didn't crisp up like I wanted. So I turned on the broiler for the last 5 minutes of cooking and the topping got nice, golden, & crispy. I served it to dinner guests, and they kept commenting on how tender & flavorful the chicken was. Thanks for a great recipe!