Bread-Crumb Baked Chicken Breasts
Serves 6
This recipe is adapted from one by Elizabeth Terry in Fine Cooking. I find chicken breasts boring and often overcooked. This version keeps them moist and flavorful.
6 chicken breasts
6 tablespoons Dijon mustard
1 tablespoon water
Salt and pepper
Preheat the oven to 450 degrees. Combine the mustard, water, and salt and pepper to taste. Cover the chicken breasts with the mixture and let them sit for 20 minutes or so.
1 cup grated Parmesan cheese
1 cup fresh bread crumbs
4 tablespoons melted butter
Salt and pepper
Combine these ingredients in a shallow soup bowl. Roll each chicken breast in the mixture and then place on a baking sheet. Bake the chicken breasts for 25 minutes, until they are brown and crisp. Turn down the heat if they are browning too quickly.