Baked Chicken Breasts with Parmesan Crust

Printed from Jenn's Food Journey, adapted from Ted Allan
- Serves 2 -

2 Tablespoons Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts (pounded down so they are both an even thickness)
1/2 cup grated parmesan cheese
1/2 cup panko bread crumbs
olive oil

Preheat oven to 450 degrees F.

Mix the mustard, thyme, salt and cayenne in a shallow bowl. Add the chicken breasts and turn to coat completely; set aside.

In another shallow bowl, combine the parmesan and panko. Dredge the chicken in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.

Place the chicken on a rack set over a baking sheet, drizzle with a little olive oil and put the sheet in the middle of the oven. Bake until the chicken is golden brown and cooked through, about 15-20 minutes. Let rest 5 minute before serving. Enjoy!