1/2 cup flat leaf parsley
2 cloves of garlic
Salt & Pepper
1 Tablespoon Olive Oil
Dijon mustard
4 - 6oz boneless, skinless chicken breasts
Heat oven to 400
In a food processor, pulse the bread, parsley, garlic and salt and pepper until course crumbs form. Add oil and transfer to a dish.
Spread mustard over chicken and dip the pieces in the bread crumb mixture.
Place on a baking sheet and bake until golden and cooked through (18-20 min)
I do something like this and serve it on a salad with black beans (I skip those) and corn. It makes a kind of southwest crunchy chicken salad. Yummy. Also good with some tasty Franks Red Hot wing sauce. If you haven't tried that stuff, OH BOY do you need to!
ReplyDeleteI made this for dinner last night with the zesty salad recipe and it was awesome!
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