This chicken was very tasty. Its extremely easy to make too. Great for a work night when you don't have a lot off time to cook. I made with it garlic mashed potatoes and roasted asparagus (for the asparagus i marinated it in EVOO, minced garlic, salt and pepper then roasted for about 10-15 minutes). Ingredients:
- 1/4 cup (1/8 lb.) butter, melted
- 1/4 cup Dijon mustard
- 2 cloves garlic, peeled and minced or pressed (as usual I used more)
- 1/2 cup panko (Japanese-style bread crumbs; see notes)
- 2 tablespoons grated parmesan cheese (I had fresh grated romano on hand so I used that)
- 1 1/2 tablespoons minced parsley (used dried parsely)
- 8 boned, skinned chicken breast halves (6 to 7 oz. each)
- In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
- One at a time, turn chicken breast halves in butter mixture to coat completely. Dip rounded side of each breast in panko mixture. Place breasts crumb side up in a 10- by 15-inch baking pan.
- Bake chicken in a 500° oven until crumbs are golden and breasts are no longer pink in center of thickest part (cut to test), about 15 minutes.
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