Friday, June 10, 2011

Crunchy Herbed Chicken


I always thought all chicken was created equal. That it didn't really matter if my chicken was organic or vegetable fed or harvested in a humane way. Chicken is chicken, right? But after making one of our household favorites, Crunchy Herbed Chicken, with Smart Chicken instead of the regular run-of-the-mill meat, I was sold.

First, I didn't even have to trim fat off the breasts because there was no fat to trim. Then, my chicken breasts came out so juicy and fresh tasting that the quality of meat was obvious. You always hear on cooking shows that using high quality ingredients is the most important. Now, I'm sold that it's first step to making a delicious meal.

So, back to the Crunchy Herbed Chicken. Ty and I have enjoyed this recipe for years. I found it in Real Simple Magazine three years ago and have since given it a permanent designation in my cookbook. If you're like me, you always love to find new ways to prepare chicken! It's such an easy, wonderful weeknight meal that really amps up those everyday boring chicken breasts.

Before this dish came along, I thought of parsley as a worthless little sprig of garnish. You'll be amazed at the fresh, herby flavor it provides. Your kitchen is going to smell delightful as these bake.

Crunchy Herbed Chicken

4 slices white bread toasted
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
kosher salt, pepper
1 tbsp. olive oil
1/4 cup Dijon mustard
4 boneless skinless chicken breasts
  • Pulse bread, parsley, garlic and 1/4 tsp salt and pepper until course crumbs form.
  • Add the oil and pulse to combine.
  • Transfer to a plate.
  • Spread mustard over chicken and dip in bread crumb mixture.
  • Place on baking sheet and bake on 400 for 18 to 20 minutes or until golden.
**If you're short on time, you can use regular breadcrumbs or Panko breadcrumbs. The Panko gives it a nice, crispy texture.

1 comments:

Amanda said...

This looks delish!