Tuesday, October 16, 2012

Baked Crunchy Lemon Dijon Chicken

Yields 4 servings 

2 Cups breadcrumbs, panko 
1/2 Cup cheese, parmesan, grated 
2 Large lemon zested
1 Tablespoon thyme, fresh 
1/2 Cup butter melted
3 Tablespoons mustard, dijon 
4 8-ozs chicken breast, boneless, skinless

In a shallow bowl, combine the breadcrumbs, Parmesan cheese, zest and thyme leaves. Dip chicken in butter (or egg whites) mixed with Dijon, then roll in breadcrumb mixture to coat. Place in a greased 9x13 baking dish. 

Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear.