Monday, November 17, 2008

Crunchy herbed chicken

This wasn't as crunchy as the name would suggest, but it was still pretty good!

From Real Simple

4 slices white bread, toasted ( I ony used 3 and still had leftover bread crumbs)

1/2 cup fresh flat-leaf parsley (I had dried and didn't use that much, just dumped some in until it looked right)

1 clove garlic, chopped

Salt and black pepper

1 tablespoon olive oil

1/4 cup Dijon mustand

4 6-ounce boneless, skinless chicken breasts ( I used tenders because that's what we like)

Heat oven to 400. In a food processor, pulse the bread, parsley, garlic, and 1/4 teaspoon each of salt and pepper until coarse crumbs form. Add the oil and pulse to combine. Transfer to a plate

Spread the mustard over the chicken and dip the pieces in the bread crumb mixture, pressing gently to help it adhere

Place on a baking sheet and bake until golden and cooked through, 18 to 20 minutes

My helpers!!!

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