Food Recipes Chicken With Parmesan, Garlic, and Herb Crust 4.2 (372) 6 Reviews By Jane Kirby Jane Kirby Jane Kirby, RD is a registered dietitian and member of the American Dietetic Association. With over 30 years of experience in the food industry, Jane is the author of six books on the topic. She is a former food and nutrition editor at Real Simple. Her work has appeared in American Health, Fitness, and Eating Well, among others. Real Simple's Editorial Guidelines and Leslie Glover Pendleton Leslie Glover Pendleton Leslie Glover Pendleton is a cookbook author with over a decade of experience in recipe development. A former food editor at Gourmet, she has contributed recipes to Real Simple, Cooking Light, Eating Well, and Health, among other publications. Highlights: * Author of Simply Shrimp, Salmon, and (Fish) Steaks * Author of One Dough, Fifty Cookies * Author of Simply Shellfish * Developed recipes for six of Gourmet magazine's cookbooks * Has contributed recipes to Real Simple, Cooking Light, Eating Well, and Health, among other publications Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email Photo: David Prince Hands On Time: 10 mins Total Time: 35 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 1 garlic clove, peeled ¼ cup fresh flat-leaf parsley leaves 2 slices whole-wheat bread ¼ cup grated Parmesan (1 ounce) 2 tablespoons olive oil ¼ 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 Heat oven to 400º F. Lightly coat a medium baking dish with vegetable cooking spray. 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. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top. 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. Print Nutrition Facts (per serving) 316 Calories 14g Fat 8g Carbs 39mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 316 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 15% Cholesterol 100mg 33% Sodium 537mg 23% Total Carbohydrate 8g 3% Protein 39g Calcium 119mg 9% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.