This chicken has just the right amount of zesty flavor from the Dijon mustard, and coated with panko bread crumbs and fresh herbs, this is an easy dinner to please the masses. I love that extra crunch from the panko bread crumbs, and inside waits juicy tender chicken. Mmm!
I originally found this recipe on the FamilyCorner message boards. I did change it a little but stuck with it pretty closely. I chose to use panko crumbs and I added some fresh rosemary and thyme as well. The word “herbs” in the title comes from the seasoned bread crumbs in the original recipe, so adding the fresh herbs was a given. I also adjusted the baking time. The original called for 1 hour, mine were a bit dry after an hour, so I would definitely do 45 minutes next time. I’ll make this again, very tasty :)
Baked Chicken with Parmesan and Herbs
4 skinless chicken breasts
1 cup panko bread crumbs
2/3 cup freshly grated Parmesan cheese
1 teaspoon fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1/2 cup unsalted butter
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 teaspoon minced garlic
Preheat oven to 400 F. Combine panko bread crumbs, parmesan cheese and fresh herbs. In a saucepan, melt butter & stir in mustard, Worcestershire and garlic. Remove from heat. Dip chicken in butter, then roll in bread crumb mixture, pressing gently to make crumbs cling. Place in shallow baking pan. Bake 45 minutes or until golden.
Did you enjoy this post? Why not subscribe to my feed, or better yet, to my free newsletter – Foodie in the Craftroom, which provides not only recipes but crafts from my other blog, Crafts by Amanda too!