Baked Chicken Breasts with Parmesan Crust
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 261.0
- Total Fat: 7.3 g
- Cholesterol: 94.8 mg
- Sodium: 977.3 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.4 g
- Protein: 37.9 g
View full nutritional breakdown of Baked Chicken Breasts with Parmesan Crust calories by ingredient
Introduction
Recipe courtesy of Ted Allen, Food Network Recipe courtesy of Ted Allen, Food NetworkNumber of Servings: 4
Ingredients
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2 tbsp dijon mustard
1/2 tsp thyme leaves, chopped
Kosher Salt
1/4 tsp cayenne pepper
4 boneless, skinless chicken breast halves (8oz each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko (or dried coarse baguette breadcrumbs)
Cooking spray
Directions
Preheat oven to 450 degrees F.
Mix the mustard, thyme, 1/2 tsp salt and cayenne in a medium bowl. Add the chicken breasts and turn to coat completely. Set aside.
In a medium shallow bowl, combine the parmesan and panko (or baguette breadcrumbs), coating evenly and heavily, and pressing the coating into the meat.
Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAC936.
Mix the mustard, thyme, 1/2 tsp salt and cayenne in a medium bowl. Add the chicken breasts and turn to coat completely. Set aside.
In a medium shallow bowl, combine the parmesan and panko (or baguette breadcrumbs), coating evenly and heavily, and pressing the coating into the meat.
Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAC936.
Member Ratings For This Recipe
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