Baked Chicken Breasts With Parmesan Crust
Ingredients
Dijon mustard, 2 teaspoons
chopped thyme leaves, half a teaspoon
Halal salt
1/four teaspoon cayenne
4 chicken breast halves, each boneless and skinless (about 8 ounces each)
freshly grated parmesan cheese, 3/4 cup
3/4 cup panko or dried, coarse breadcrumbs from baguettes
frying oil
Directions
Set the oven to 450 degrees Fahrenheit. In a larger bowl, combine the mustard, thyme, 1/2 teaspoon salt, and cayenne. Turn the chicken breasts in the coating after adding it, then put them aside. The parmesan and panko should be combined in a fairly shallow basin. Dredge the chicken pieces in the panko mixture, pushing the coating firmly into the meat while doing so. Spray the baking sheet in the centre of the oven with cooking spray before placing the chicken on the rack resting over it. Bake for 15 to 20 minutes, or until the chicken is golden and thoroughly done. 5 minutes should pass after cutting or serving.
0 Comments