Baked Chicken Breasts with Parmesan Crust

I hope everyone had a great Thanksgiving!!  We had a wonderful day with some of Chris' family and we very much enjoyed our long weekend!  I could totally get used to not working!!! lol

Anyway, this is a simple baked chicken recipe that I probably wouldn't have posted because I've done this same thing with fish... BUT... it's all I have in my bag of goodies right now, so it's what you get.  Simple, delicious and ready (from start to finish) in less than an hour.... that's hard to beat these days :)

P.s... about the sauce... I just doubled the dijon mixture and mixed half of it with about 1-2 Tablespoons of mayo... simple as that!

Baked Chicken Breasts with Parmesan Crust
Adapted from Ted Allan
- Serves 2 -
Printable Recipe 
Ingredients:
2 Tablespoons Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts (pounded down so they are both an even thickness)
1/2 cup grated parmesan cheese
1/2 cup panko bread crumbs
olive oil

Directions:
Preheat oven to 450 degrees F.

Mix the mustard, thyme, salt and cayenne in a shallow bowl.  Add the chicken breasts and turn to coat completely; set aside.

In another shallow bowl, combine the parmesan and panko.  Dredge the chicken in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.

Place the chicken on a rack set over a baking sheet, drizzle with a little olive oil and put the sheet in the middle of the oven.  Bake until the chicken is golden brown and cooked through, about 15-20 minutes.  Let rest 5 minute before serving.  Enjoy!

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