Ingredients: |
Ingredients: 4 garlic cloves 1 tbsp. minced fresh thyme leaves Kosher salt and freshly ground pepper 2 cups panko bread crumbs 1 tbsp. grated lemon zest (from 2 lemons) 2 tbsp. good olive oil 2 tbsp. unsalted butter, melted ½ cup Dijon mustard ½ dry white wine 1 (3.5-4lb.) chicken, cut into eighths, or 2 lbs of boneless chicken breasts
|
Directions: |
Directions:1. Preheat oven to 350ºF. 2. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, mix together the mustard and the wine. 3. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture (or top side only of boneless skinless breast), pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb side up. Press the remaining crumbs on the chicken pieces. 4. Bake the bone-in chicken pieces for 40 minutes (20-25 minutes for boneless breasts). Raise the heat to 400º and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature. |