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Crunchy Herbed Chicken

Photo: Marcus Nilsson
Prep time 11 mins
Other time 19 mins
Yield Makes 4 servings
Swap traditional fried chicken for this baked recipe. Using Dijon mustard to coat the chicken both helps the simple herb coating to stick and also imparts tangy flavor to the dish.


  • This recipe goes with Quick-Roasted Cherry Tomatoes
  • 4 slices white bread, toasted
  • 1/2 cup fresh flat-leaf parsley
  • 1 clove garlic, chopped
  • Kosher salt and black pepper
  • 1 tablespoon olive oil
  • 1/4 cup Dijon mustard
  • 4 6-ounce boneless, skinless chicken breasts

Nutrition Information

  • calories 286
  • caloriesfromfat 26 %
  • protein 37 g
  • carbohydrate 14 g
  • sugars 2 g
  • fiber 1 g
  • fat 8 g
  • satfat 2 g
  • sodium 456 mg
  • cholesterol 94 mg

How to Make It

  1. Heat oven to 400° F. In a food processor, pulse the bread, parsley, garlic, and 1/4 teaspoon each of salt and pepper until coarse crumbs form. Add the oil and pulse to combine. Transfer to a plate.

    Spread the mustard over the chicken and dip the pieces in the bread-crumb mixture, pressing gently to help it adhere.

    Place on a baking sheet and bake until golden and cooked through, 18 to 20 minutes.