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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Baked Chicken w/Herb and Cheese Breadcrumbs Recipe

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This recipe for Baked Chicken w/Herb and Cheese Breadcrumbs is from The Thudin/Borndal/Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T Butter - melted
2 cloves garlic minced
1 to 11/4 cups panko style breadcrumbs
1/3 cup grated Parmigianino-Reggiano (a fat handful)
2 T chopped flat-leaf parsley
1 T chopped rosemary
1 T chopped thyme
4 boneless skinless chicken breast's (rinsed and dried off)
Dijon mustard
Olive oil (for drizzling)
Salt & Pepper for seasoning
Directions:
Directions:
Preheat oven to 400º.

1. Melt butter over medium heat in a small skillet. Add garlic and saute for 2 minutes
2. Pour butter & garlic over breadcrumbs and let cool.
3. Toss breadcrumbs with cheese and herbs.
4. Drizzle chicken with olive oil and season both sides with salt/pepper.
5. Slather one side of each piece of chicken with Dijon mustard.
6. Press chicken - mustard side down - into the breadcrumb mixture and arrange on non-stick baking sheet.
7. Bake 20 minutes, or until juices are clear and crumbs are golden.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Recipe courtesy of Rachael Ray Show - 2013.

This was easy, fast, and tasty.

 

 

 

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