Friday, April 23, 2010


I started writing this entry to brag about the awesome dinner I made last night (Cheddar Chicken) when I realized that I hadn't ever told you about my all time favorite chicken recipe (my fall back dinner) - Parmesan Crusted Chicken.  I'm telling you, if I can make this, you can too!  It's so easy and it is delicious!  Here is my modified (read: easier) version  of the recipe originally found in Food & Wine.

Whitney's Parmesan Crusted Chicken
1 Tbsp Dijon mustard
1 Tbsp extra-virgin olive oil (EVOO)
2 6 oz boneless chicken breasts
½ cup grated Parmesan cheese (if you are watching calories you can scale back to ¼ cup)
½ cup Italian seasoned bread crumbs

Preheat the oven to 475 degrees.

 Between two pieces of wax paper pound chicken breasts till flat. 

In a small bowl, combine Dijon mustard and EVOO.

Brush chicken breasts all over with the mustard mixture.

Mix parmesan cheese and bread crumbs in a gallon Ziploc bag.  (When I'm feeling real fancy I also throw in some salt, pepper, cayenne, and dried parsley.)

Put the chicken breasts (one at a time) in the Ziplock bag and toss around until chicken is covered.

Transfer the chicken breasts to a baking sheet. Dump any extra parmesan cheese and bread crumbs on the top of the chickens before cooking.

Bake the chicken for about 15 minutes.


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