4 Servings 15 min Cook
4 Breast, bone and skin removed Chicken Breast
1/2 Tsp Salt
1 Dash Pepper
1 Tbsp Thyme
1 Tsp, leaves Oregano
1/2 Tbsp, chopped Basil
2 Cloves, minced Garlic
6 Tbsp Dijon Mustard
1 Cup Bread Crumbs
1/4 Cup, grated Parmesan Cheese
1 Tbsp Olive Oil
1 Sprig Parsley
Preheat oven to 400 degrees F.
Cut each breast in half lengthwise to create 2 cutlets.
Place chicken breasts in between a sheet of plastic wrap and lightly pound chicken to even thickness.
Season both sides of each breast with salt and pepper.
Mix herbs, garlic, and mustard in a bowl.
Combine bread crumbs and Parmesan cheese on a plate.
Lightly brush each breast in the mustard-herb mixture, wiping off excess, then dredge each breast in the bread crumb/cheese mixture.
Heat a large sauté pan over med-high heat.
Once pan is hot, add 1/2 tablespoon of olive oil.
Place 2 chicken breasts in the pan and brown each side, carefully flipping with a spatula, about 2 to 3 minutes per side.
Place breasts on a parchment lined sheet pan, repeat with remaining oil and chicken, then bake in oven for 5 to 8 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
Sprinkle with chopped parsley and serve.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2015/04/mustard-herb-crusted-chicken-breasts.
html
