Baked Chicken with Dijon and Nutty Breadcrumbs
Ingredients
- 4 6- to 8-ounce boneless, skinless chicken breasts
- Salt and finely ground pepper
- EVOO – Extra Virgin Olive Oil, for drizzling plus about 2 tablespoons
- Zest of 1 lemon
- 1/4 cup Dijon or grainy Dijon mustard
- About 1/3 cup toasted almonds or hazelnuts, processed into crumbs
- 1/2 cup whole wheat or plain Panko breadcrumbs or gluten-free breadcrumbs
- 2 tablespoons Parmigiano-Reggiano cheese (optional)
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon red chili flakes
- 1 teaspoon dried oregano
Preparation
Preheat oven to 400°F with a rack set in the upper third of the oven.
Arrange chicken on a parchment-lined baking sheet and season with salt and pepper. Drizzle with EVOO then halve the zested lemon and douse each chicken breast with about 1 teaspoon juice from one of the lemon halves. Brush each with a tablespoon of Dijon mustard.
Bake chicken until cooked through and serve with remaining lemon cut into small wedges alongside.
Oven 'Fried' Chicken
Dijon, Saltine and Wheat Germ-Crusted Chicken Fingers
Baked Chicken Breasts