2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
¼ cup Dijon mustard
2 tablespoons water
2 ½ lbs boneless skinless chicken breasts, pounded to ¼-inch thickness
Preheat oven to 400 degrees. Line a baking sheet with heavy aluminum foil. Place a cooling rack over pan and spray rack with non-stick cooking spray.
In a shallow dish combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In separate shallow dish combine mustard, water, salt and pepper to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25-30 minutes, or until chicken is golden brown. Serve immediately.
Submitted by Alison: This is a recipe that I got from Paula Deen’s cooking show on the food network. I watched her make it and have been anxious to try it out. I’m making it tonight, I’ll let you know how it goes. Enjoy!
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The Recipe Roundtable is intended to be an ongoing collection of tried-and-true recipes submitted by people who are interested in sharing and discussing cooking ideas. If you are looking for something to make for dinner on any given day, have a recipe you would like to share or have a cooking question, this is the place.
9 comments:
Just an FYI- the Panko bread crumbs are a Kikkoman brand Japanese style bread crumb. They are super good and I use them with lots of other things too like Parmesan Chicken, fish, and casseroles. You can find them at pretty much any grocery store.
I made this last night and they were tasty! I substituted the Panko bread crumbs for Hint of Salt saltines and regular bread crumbs mixed together, and they were still really good. Thnx Alison!
What does it mean to "divide" olive oil?
Alisha, I guess it is written that way just so they don't have to write 2 Tblsp of olive oil twice and have you think it's a mis-print or something. 2 Tblsp goes in the breading mixture and the other 2 goes in the wet mixture.
I did a couple of things different than the recipe. I used a horseradish mustard instead of the Dijon because that was what I had in the fridge. And I used dried Thyme instead of fresh because that's what I had in the cupboard.
It was good, I mean I wouldn't say it was mind-blowing good, but it has certainly earned a spot in our recipe collection.
Abby said it tasted and smelled like chicken nuggets at first but then after she ate a few bites it just tasted like good chicken. She's crazy. :)
Oh, and we had some steamed yellow squash and zucchini with it as a family which was delicious. And when I ate the left over chicken for lunch the next day I partnered it with a simple italian pasta salad and it was super good.
I have actually done this recipe before or a variation of it anyway. I don't like Thyme so I always omit that. I can't stand the taste for whatever reason. If anyone wants thyme I have a lot of it that I don't use (people feel the need to give me their spices they don't use, which I usually don't mind doing. I made this with garlic mashed potatoes and green beans. As long as you don't over cook the chicken it is a good meal. :)
Okay so I tried this recipe last week and it was good. Since we just had baby number three I was, first of all, proud of myself for cooking a real dinner on the same day I got a shower AND brushed my teeth, and, second of all, proud I remembered to pull it from the oven befor the smoke alarms went off- even though I had to pull a baby from my breast to do it. I used the same substitution with the saltines and regular bread crumbs since just about everything in our cupboard says "western family brand" on it. I also didn't have any fresh thyme (let's face it girls I never have fresh herbs in my cupboard) but that worked out okay. When I went to pound the chicken thin the last time I saw my mullet (is that the right name for the pounder?) it was headed for the black abyss of the toy box and then out to the dirt hill in our backyard I think, so I sort of just filletted the chicken thin and then I worried that maybe pounding it makes it more tender or something so I wacked it a good couple of times with the back of my biggest knife just in case. I thought cooking it on the cooling rack was genious and the mustard sauce to dip it in was good. Also I think adding a little olive oil to dry crumbs made the chicken crisp up better. I have a few recipies that are similar but this one turned out the best for sure. I am adding it to "the book." I hope my redneck cooking doesn't bring down our recipe roundtable too much.
I love this recipe. I used the fresh thyme once, but because it was so much work, I've used dried thyme ever since. This is an easy crowd pleaser if you're having company over. You can prepare some sides whlie the chicken is baking.
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