Ingredients
Scale
- 2 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ground black pepper (to taste)
- 3 tablespoons finely chopped fresh herbs (thyme, oregano, and basil)
- 2 garlic cloves (crushed)
- 6 tablespoons Dijon mustard
- 1 cup whole wheat panko breadcrumbs
- ¼ cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- minced fresh parsley for serving
Instructions
- Preheat the oven to 400 degrees F. Cut each chicken breast in half lengthwise to create 2 cutlets. Place the chicken breasts between a sheet of plastic wrap and pound the chicken to an even thickness. Season the chicken breasts on both sides with salt and pepper.
- In a bowl mix together Dijon mustard, garlic, and the herbs. In a plate or shallow pie dish combine breadcrumbs and parmesan cheese. Lightly brush each chicken breast on both sides with the Dijon mustard mixture and then dredge the chicken breasts in the breadcrumb mixture until thoroughly coated.
- Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Place 2 chicken breasts in the pan and brown on each side, carefully flipping with a spatula (about 2-3 minutes per side). Place chicken breasts onto a baking sheet lined with aluminum foil. Repeat with the remaining oil and chicken breasts.
- Place into the oven and bake at 400 degrees F. for 5 to 8 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees F.). Sprinkle with the chopped parsley and serve.