Chicken With Parmesan, Garlic, and Herb Crust

Chicken With Parmesan, Garlic, and Herb Crust
David Prince

Serves 4
preparation
10
minutes
cooking
35
minutes

Ingredients

1
garlic clove, peeled
1/4
cup
fresh flat-leaf parsley leaves
2
slices whole-wheat bread
1/4
cup
grated Parmesan (1 ounce)
2
tablespoons
olive oil
1/4
teaspoon
kosher salt
freshly ground black pepper
4
skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
4
teaspoons
Dijon mustard

Directions

  1. Heat oven to 400º F.
  2. Lightly coat a medium baking dish with vegetable cooking spray.
  3. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
  4. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
  5. Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

 

 

Jane Kirby and Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories 316
  • Calcium 119 mg
  • Carbohydrate 8 g
  • Cholesterol 100 mg
  • Fat 14 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 39 mg
  • Sat Fat 3 g
  • Sodium 537 mg
What does this mean? See Nutrition 101.