Mustard Herb Crusted Chicken Breasts

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Thyme

  Fresh

  1 tbsp or 2g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Dijon mustard

  Grey poupon

  6 tbsp or 90g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Parsley

  Raw

  1 sprig or 1g

Directions

1. Preheat the oven to 400°F.
2. Cut each chicken breast in half lengthwise to create two cutlets. Place the chicken between sheets of plastic wrap and lightly pound to an even thickness. Season both sides with salt and pepper.
3. In a bowl, mix the thyme, oregano, basil, garlic, and Dijon mustard.
4. On a plate, combine the bread crumbs and Parmesan cheese. Lightly brush each chicken breast with the mustard-herb mixture, then dredge in the bread crumb mixture.
5. Heat a large sauté pan over medium-high heat and add 1/2 tablespoon of olive oil. Brown two chicken breasts on each side for about 2 to 3 minutes per side.
6. Place the browned chicken on a parchment-lined baking sheet. Repeat with the remaining oil and chicken. Bake in the oven for 5 to 8 minutes, or until the internal temperature reaches 165°F.
7. Sprinkle with chopped parsley before serving.

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