food comas

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.

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.

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.