Crunchy Coated Chicken Breasts
A dish that leans on boneless and ~55 saltine crackers. On the table in about 30 minutes.
contains dairycontains meat
Ingredients
US
Metric
- 5 boneless, skinless chicken breasts, about 6 ounces each
- ~55 Saltine crackers
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 4 tbsp olive oil
- Dijon mustard (optionally substitute honey mustard)
Make it lactose-friendly
- 1/2 cup grated Parmesan cheese → lactose-free or aged hard cheese (naturally lower lactose)
Steps
- Preheat the oven to 400º F
- Line a baking sheet with aluminum foil
- Crush the crackers into a medium bowl.
- Add the thyme, Parmesan cheese, and generously salt and pepper. Drizzle with the olive oil and mix well.
- Place chicken breasts on cutting board to trim fat and tenderize till flat and even.
- Cover the bottom of a large plate with a layer of the crumb mixture.
- Salt and pepper both sides of one chicken breast. Coat one side with mustard. Place mustard side down on crumb mixture, then coat the exposed with mustard and pat with crumb mix. Repeat for the other chicken breasts.
- Bake for ~ 18 minutes, or until juices run clear and the chicken is fully cooked through.
Nutrition (estimated, per serving)
| Calories | 317 |
|---|---|
| Protein | 34.3 g |
| Fat | 19.6 g |
| Carbs | 1.3 g |
| Fiber | 0.1 g |
| Sodium | 76 mg |
Source
based.cooking (community recipes, public domain) — unlicense