I seen this recipe on Rachael Ray’s show last week.. It looked soooooo Goooood! So of course I HAD to try it! Turns out it is by far DELICIOUS & super easy to make!
Here it is…..
Ingredients ( Serves 4)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 to 1 1/4 cups Panko breadcrumbs
- 1/3 cup grated Parmigiano-Reggiano (a fat handful)
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 4 pieces boneless, skinless chicken breasts
- Olive oil, for drizzling
- Salt and pepper
- About 2 tablespoons Dijon mustard ( I used Horseradish Dijon… YUMMY)
Preheat oven to 400°F.
Drizzle chicken with EVOO and season both sides with salt and pepper. Slather each piece of chicken with mustard and press that side into the breadcrumb-and-cheese mixture. Arrange chicken on nonstick or parchment-lined baking sheet and bake 20 minutes or until juices run clear and breadcrumbs are deeply golden.
I then paired this chicken with rice & a parsley salad. I am not a huge fan of parsley, however I thought I would try it ( as Rachael Ray said it goes perfectly with the chicken).
It was good.. but I think next time I will substitute the parsley for spinach instead.
Parsley, Tomato, Red Onion, Olive Oil & Salt & Pepper to taste.. Mix & Enjoy!
This chicken took me NO time to prepare & it was a huge HIT at the dinner table! Plus the best part is you don’t have to follow the herbs to a tee… you can mix in your favorite herbs instead… you can’t go wrong!
Give it a try & let me know how it turns out!
Luv Ya… WRG