Recipe by Scoutie
This is very delicious, and easy to make! Placing the chicken on the cooling rack is REALLY what makes it great, no need to turn them. I double the mustard/water combo, because I think this makes the chicken more moist. If they are not brown enough for you, place under broiler for a few minutes after it is baked to get a nice brown color. Also, a drizzle of melted butter before baking is a nice touch. This is from Paula Deen, hope you enjoy! I am trying to say Panko bread crumbs in the ingredients, but it will not let me. P.S. I am SO in love with Panko bread crumbs, if you have not yet tried them, please do, you will love them! : )
Top Review by nemokitty
Delicious chicken! I'm going to remember to use the rack on all the oven chicken recipes... great idea! I didn't have fresh thyme so I used dried and I also cut this down to 2 people. Will make again! Made for Zaar 1-2-3 Hits Tag Game 2010.
- 2 cups panko breadcrumbs
- 1 cup grated parmesan cheese
- 4 tablespoons olive oil, divided
- 2 tablespoons freshly minced thyme leaves
- kosher salt & freshly ground black pepper
- 1⁄4 cup Dijon mustard
- 2 tablespoons water
- 2 1⁄2 lbs boneless skinless chicken breasts, pounded to 1/4 -inch thickness
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
- In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
- In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
- Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
- Place on prepared rack in pan.
- Bake for 25 to 30 minutes, or until chicken is golden brown.