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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crunchy Coated Chicken Breasts Recipe

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This recipe for Crunchy Coated Chicken Breasts is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
17 Saltine crackers
1/4 c. grated Parmesan cheese
1/2 tsp. dried thyme
Salt
Pepper
2 Tbsp. olive oil
4 boneless and skinless chicken breast halves, about 6 oz. each
2 Tbsp. Dijon mustard
Directions:
Directions:
Preheat oven to 425º
Line the jelly-roll pan with aluminum foil and set it aside
Put the crackers in the plastic bag
Press down on the bag to release the air and seal the top
Using the rolling pin, crush the crackers to make coarse crumbs
Empty the crumbs into a shallow bowl
Add the Parmesan cheese, dried thyme, and a good pinch of salt and a good pinch of pepper
Stir with the table fork until well mixed
Drizzle the olive oil over the crumbs and toss with the fork until the crumbs are evenly moistened
Rinse the chicken breasts with cold water and pat dry with paper towels
Place them, skinned side up, on a work surface
Spoon the mustard into a small bowl
Using the table knife, spread the mustard over the top of each chicken breast
Sprinkle with salt and pepper
Press the mustard-coated side of a chicken breast half into the crumb mixture
Place the chicken, crumb side up, on the foil-lined jelly-roll pan
Repeat with the other chicken breasts
Sprinkle any leftover crumbs on top of the breasts and pat them onto the chicken with your fingers
Bake until the chicken is no longer pink in the middle when cut into with a sharp knife, about 25 minutes
Using oven mitts, remove the pan from the oven and serve the chicken immediately
Personal Notes:
Personal Notes:
Serves: 4

 

 

 

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