Tuesday, September 11, 2012
There are a million recipes out there for breaded chicken breasts. I have at least three on the blog, and many more in the cookbooks that line my shelves. But this is one of my favorites, because the flavor is unique and extra delicious. Give it a try--it makes a great quick dinner.
You can also make the chicken ahead of time and freeze it until you're ready to use it. Just bake at 425F for 20 minutes instead of following the baking instructions below.
Recipe by Ruth Beal
4 Boneless-skinless chicken breasts, sliced horizontally to create 8 thinner chicken breasts
1/2 cup butter (1 stick), melted
1 Tbs Worcestershire sauce
1 Tbs Dijon mustard
2 cloves of garlic, minced
1 1/4 cup bread crumbs
1/4 cup chopped fresh parsley, or 1 Tbs dried parsley
1/4 cup freshly grated parmesan cheese
Preheat the oven to 375F and lightly grease a large baking pan or cookie sheet.
In a medium bowl combine melted butter, Worcestershire sauce, mustard, and garlic. In a shallow dish (such as a pie pan) combine bread crumbs, parsley, and parmesan cheese. Dip the chicken first into the butter mixture, then into the bread crumb mixture, patting the crumb mixture on to coat. Place coated chicken onto baking pan. Bake at 375F for 15-25 minutes, or until chicken reaches an internal temperature of 165F. Let sit for 5 minutes before serving.