Parmesan Crusted Chicken with Roasted Asparagus & Red Pepper

We’ve lived in Milford for a little over a year, and to be honest, I have not been keeping up on the yard work.  My amazing brother came over to help clean up the yard, while I made Nick breakfast, a snack, and start on dinner.  This recipe is so delicious and has a bit of a kick to it.  Can’t wait to have my bro and his beautiful family over for dinner soon.  He’s the best.

 

INGREDIENTS

parmesan chicken.jpg

4 tablespoons dijon mustard
1 teaspoon thyme leaves, chopped
Salt to taste
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts
½ cup freshly grated parmesan cheese
1cup panko or dried coarse baguette breadcrumbs
Olive Oil spray

 

DIRECTIONS

  • Preheat the oven to 450 degrees.
  • Mix the mustard, thyme, 1/2 teaspoon salt and the 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.
  • Cover the chicken pieces in the panko mixture, 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 the chicken is golden and cooked through, 35-40 minutes. 
DinnerMarie Kellychicken, parmesan, asparagus, red pepperComment