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Mustard-Herb Panko Crusted Chicken

May 30, 2013 by Jaida 1 Comment

I love short weeks at work. Don’t you? Of course you do! After a long Memorial Day weekend it was hard to come back on Tuesday, but knowing it was only a four-day work week made it a little easier. And here it is, Thursday already and the weekend is almost here again!!

Mustard Herb Chicken Top

Of course, it didn’t make the week any better when I had a ditzy moment, unplugged my work computer on accident and crashed my hard drive. ::Sigh:: It was definitely one of those palm-to-face moments, and all I could do was  pout and shake my head. Fortunately all the work-related stuff is saved on our server, but having to re-do all my settings, bookmarks, etc. – what a pain. I know, wah wah wah, such first-world problems.

Must Herb Chicken Front

Oh, and since my desktop at home also died on me and I have to upload my pics at work, I lost some of those, too. And I don’t even know what pics, so that’s even better…ha! So, forgive the silence around here for the past week as I try to catch up from the computer madness that has invaded my life! I have some great recipes coming your way, though, so keep an eye out!
I really love Panko…I seem to have better results with it than with “regular” breadcrumbs, and it’s so versatile. Fish, shrimp, chicken…it works with just about anything. Add some mustard and herbs, and cover a chicken breast with it, and you have one tasty entree! Of course, I’ve never found a recipe on my friend Nicole’s blog, Prevention RD, so I knew I wouldn’t be disappointed. Moist chicken with a crispy coating…yep, yep. Yu-uum!
Oh, and as a side-note, totally unrelated to food, I switched to Google Chrome recently and I freaking LOVE it. That is all. 🙂

MustHerb Chicken Sq

Mustard-Herb Panko Crusted Chicken
As seen on Prevention RD, via For the Love of Cooking
Ingredients
  • 2/3 cup panko crumbs
  • 1 tsp Italian seasoning
  • 2 Tbsp fresh parsley, minced
  • 1 1/2 Tbsp Parmesan cheese, grated
  • 1 tsp fresh thyme, minced
  • 2 (6 oz) chicken boneless, skinless chicken breasts
  • 1/8 tsp salt and freshly cracked, pepper, to taste
  • 3 Tbsp Dijon mustard
  • 1 clove of garlic, minced
  • Cooking spray
Preparation
  1. Preheat the oven to 450 F, line a baking sheet with foil, and spray with cooking spray.
  2. In a medium bowl, combine the Panko, Italian seasoning, parsley, Parmesan, and thyme, and stir to mix well. Pour onto a large plate for easy coating.
  3. Season both sides of the chicken breasts with salt and pepper. Mix the mustard and garlic together then rub evenly all over each chicken breast. Place each chicken breast onto the plate with the panko mixture, pressing down to make sure the coating sticks, Turn to other side and repeat.
  4. Once each breast is coated, transfer to the prepared baking sheet and bake for 20-25 minutes or until cooked through (170 degrees F). Allow to rest for 3-4 minutes before serving.

Filed Under: Chicken, Main Dish Tagged With: Chicken, Mustard, Panko, Poultry

Previous Post: « Spicy Honey Chicken Thighs
Next Post: May 2013 Re-Make Recap »

Reader Interactions

Comments

  1. USA Kiwi (Kylee)

    May 30, 2013 at 3:57 pm

    I'm a huge fan of panko. That looks really tasty.

    (google chrome is my bff too)

    Reply

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As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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