We all tend to fall into a food rut from time to time. I know I cant be the only one right? You know when you make chicken or pork chops and they tend to be seasoned and cooked the same way over and over. It really looses its appeal after so many go arounds on that carousel! But really, its not just me right???
Well I made a promise to myself that whenever I make chicken or pork chops, I will alternate recipes and cooking methods so that we wont get sick of a certain recipe and start that horrid food rut that strikes on occasion!
With that being said, I loaded up my trusty Google machine and found this little gem at http://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe/index.html Its very unique given the fact that instead of the typical egg wash and breading method, you actually use a seasoned mustard blend in place of the egg and parmesan cheese mixed with panko or breadcrumbs to bread the breast! GENIUS!
2 Tbsp Dijon Mustard
1/2 Tsp Chopped Thyme Leaves
1/4 Tsp Cayenne Pepper
4 Boneless Chicken Breast
3/4 Cup Parmesan Cheese; freshly grated
3/4 Cup Panko or Dried Breadcrumbs
Preheat the oven to 450 F.
Wash your chicken breast and pat dry then measure out all your ingredients.
In a shallow dish, combine the mustard, cayenne pepper, thyme, and salt to form a paste.
Doesn’t that look fantastical!
Blend your panko/breadcrumbs together in a pie plate or whatever else you use for dredging chicken.
Coat each breast well with the seasoned mustard mixture….
Look at them!
Mentally prepare yourself because we are going to get very messy! Press each chicken breast into the parmesan cheese – panko/breadcrumb mixture.
Coat well and then line them up on a greased baking sheet.
These are going to be amazing!
Bake at 450 F for 15-20 minutes or until cooked thoroughly.
The chicken should be nice and golden in color and the crust should be slightly crispy. Let rest for 5 minutes before cutting or serving to allow the juices to rest.