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Herb Crumbed Chicken Breasts


Herb Crumbed Chicken Breasts

Quick and easy chicken recipe from Stuff It: The Great Little Book of Chicken Dishes.  For a fancier version of this herb crumbed coating, try Thomas Keller’s Herb-Crusted Rack of Lamb with Honey Mustard Glaze.

The original recipe is below, but I improvised a bit as I was missing a couple ingredients (sad I know… considering the recipe only requires a few ingredients).  For some other fast and simple chicken recipes, try Baked Chicken with Sun-Tomatoes and Artichokes, Turkish-Spiced Chicken Kebabs, or Simple Roast Chicken.

Herb Crumbed Chicken Breasts (recipe by Emma Summers)

Yields: 4 servings

Ingredients:

  • 4 chicken breasts, skinned and boned
  • 1 T dijon mustard (I used a mixture of yellow mustard + honey + whole grain mustard)
  • 1 C fresh white breadcrumbs (I used a mixture of dried breadcrumbs and panko)
  • 2 T chopped fresh parsley
  • 1 T dried mixed herbs
  • 2 T butter, melted
  • salt and ground black pepper

Directions:

Preheat the oven to 350°F (180°C).  Arrange the chicken breasts in a single layer in a greased baking dish.  Spread with dijon mustard and season with salt and pepper.

chicken ready for herb + mustard coating

 

Mix the breadcrumbs and herbs in a small bowl, sprinkle the mixture over the chicken breasts and press it down gently to coat.  Drizzle with the melted butter.

press the herb crumbs onto the chicken

Bake the crumbed breasts uncovered for 20-25 minutes, until the coating is crisp and the chicken is tender.  Serve at once, with new potatoes and mixed salad, if liked.

serve with roasted potatoes

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Comments
2 Responses to “Herb Crumbed Chicken Breasts”
  1. What a beautiful crust and piece of chicken. I love crusting my own chicken, obviously far better than shop bought…

  2. Ema Jones says:

    I’m topping it with honey 😛

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