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