Oven Fried Chicken from Paula Deen |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is very delicious, and easy to make! Placing the chicken on the cooling rack is REALLY what makes it great, no need to turn them. I double the mustard/water combo, because I think this makes the chicken more moist. If they are not brown enough for you, place under broiler for a few minutes after it is baked to get a nice brown color. Also, a drizzle of melted butter before baking is a nice touch. This is from Paula Deen, hope you enjoy! I am trying to say Panko bread crumbs in the ingredients, but it will not let me. P.S. I am SO in love with Panko bread crumbs, if you have not yet tried them, please do, you will love them! : ) Ingredients:
2 cups panko breadcrumbs |
1 cup grated parmesan cheese |
4 tablespoons olive oil, divided |
2 tablespoons freshly minced thyme leaves |
kosher salt & freshly ground black pepper |
1/4 cup dijon mustard |
2 tablespoons water |
2 1/2 lbs boneless skinless chicken breasts, pounded to 1/4 -inch thickness |
Directions:
1. Preheat oven to 400 degrees F.
2. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
3. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
4. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
5. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
6. Place on prepared rack in pan.
7. Bake for 25 to 30 minutes, or until chicken is golden brown.
|
|