Crunchy Herbed Chicken

Crunchy Herbed Chicken
 Marcus Nilsson
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preparation
10
minutes
cooking
30
minutes
Serves 4

Ingredients

4
slices white bread, toasted
1/2
cup
fresh flat-leaf parsley, plus a few sprigs for serving
1
clove garlic, chopped
kosher salt and black pepper
1
tablespoon
olive oil
1/4
cup
Dijon mustard
4
6-ounce boneless, skinless chicken breasts

Directions

  1. Heat oven to 400° F. In a food processor, pulse the bread, parsley, garlic, and ¼ teaspoon each salt and pepper until coarse crumbs form.
  2. Add the oil and pulse to combine. Transfer to a plate.
  3. Spread the mustard over the chicken and dip the pieces in the bread-crumb mixture, pressing gently to help it adhere.
  4. Place the chicken on a baking sheet and bake until golden and cooked through, 18 to 20 minutes. Serve with parsley sprigs (if desired).
Kate Merker and Sara Quessenberry
September 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Fat 8 g
  • Sat Fat 2 g
  • Cholesterol 94 mg
  • Carbohydrate 14 g
  • Sodium 456 mg
  • Protein 37 g
  • Fiber 1 g
  • Sugar 2 g
What does this mean? See Nutrition 101.

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