parmesan crusted chicken

I was getting ready to start work on a recipe for dinner that I made several months ago, but when I pulled up the bookmarked page, I discovered that the recipe was gone. Ugh! [Paper and ink cookbooks get one point.]

So I’m going to jot it down here, and once again, bookmark it. Feel free to do the same, should you want to.

Parmesan Crusted Chicken Breasts

(for four:)

— four boneless skinless breasts, pounded to even thickness*
— 1/2 cup mayonnaise
— 1 T dijon (or Gulden’s Spicy Brown!) mustard
— 1 T lemon juice
— 1/4 cup parmesan cheese
— 4-6 T bread crumbs
— 1 t Italian herbs (basil, oregano, whatever)
— salt and pepper

Preheat oven to 425.

Lay chicken breasts in a rimmed, greased baking sheet (or an oiled 9×13).

Mix mayo-parmesan cheese. Add salt and pepper to taste. Spread the mixture evenly between the breasts.

Combine bread crumbs, herbs, and salt and pepper to taste. Cover the breasts evenly.

Bake, uncovered, for 20 minutes or until chicken is done.

*At the risk of sounding ridiculously cheap, I usually pound my breasts, decide they look HUGE, and then cut them all in half. People end up eating one half and seldom ask for more. So, you know, your penny goes a bit farther. Or further. Whatever. It lasts longer.

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