Mustard & Herb Crusted Chicken Breasts
Foto: Skinnytaste
Ingredients
- 2 16 oz total boneless, skinless chicken breasts
- 1/2 tsp kosher salt
- black pepper (to taste)
- 3 tbsp finely chopped fresh herbs (I used thyme, oregano and basil)
- 2 cloves garlic (crushed)
- 6 tbsp good quality Dijon mustard (I like Maille Dijon Originale)
- 1 cup whole wheat panko
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp olive oil
- minced parsley for serving (optional)
Steps
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Preheat oven to 400°F.
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Cut each breast in half lengthwise to create 2 cutlets.
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Place chicken breasts in between a sheet of plastic wrap and lightly pound chicken to even thickness (I like to do this to ensure the breast cooks evenly but it's not absolutely necessary).
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Season both sides of each breast with salt and pepper.
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Mix herbs, garlic and mustard in a bowl.
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Combine bread crumbs and Parmesan cheese on a plate.
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Lightly brush each breast in the mustard-herb mixture, wiping off excess, then dredge each breast in the bread crumb-cheese mixture.
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Heat a large sauté pan over med-high heat.
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Once pan is hot, add 1/2 tablespoon of olive oil.
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Place 2 chicken breasts in the pan and brown each side, carefully flipping with a spatula, about 2 to 3 minutes per side.
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Place breasts on a parchment lined sheet pan, repeat with remaining oil and chicken, then bake in oven for 5 to 8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
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Sprinkle with chopped parsley and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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