Mustard Herb Crusted Chicken Breasts

Ingredients

• Chicken breast

  raw, skinless

  2 breast fillet or 236g

• Salt

  table

  ¼ tsp or 2g

• Black pepper

  ground

  ½ dash or 0.05g

• Thyme

  ½ tbsp or 1g

• Oregano

  dried

  ½ tsp, leaves or 0.5g

• Basil

  ½ tbsp, chopped or 1g

• Garlic

  raw

  1 cloves, minced or 3g

• Dijon mustard

  Grey Poupon

  3 tbsp or 45g

• Breadcrumbs

  dry, grated, plain

  ½ cup or 54g

• Parmesan cheese

  grated

  ⅛ cup or 13g

• Olive oil

  ½ tbsp or 7g

• Parsley

  raw

  ½ sprig or 0.5g

Directions

1. Preheat the oven to 400°F.
2. Cut each chicken breast in half lengthwise to create two cutlets. Place the chicken between sheets of plastic wrap and lightly pound to an even thickness. Season both sides with salt and pepper.
3. In a bowl, mix the thyme, oregano, basil, garlic, and Dijon mustard.
4. On a plate, combine the bread crumbs and Parmesan cheese. Lightly brush each chicken breast with the mustard-herb mixture, then dredge in the bread crumb mixture.
5. Heat a large sauté pan over medium-high heat and add 1/2 tablespoon of olive oil. Brown two chicken breasts on each side for about 2 to 3 minutes per side.
6. Place the browned chicken on a parchment-lined baking sheet. Repeat with the remaining oil and chicken. Bake in the oven for 5 to 8 minutes, or until the internal temperature reaches 165°F.
7. Sprinkle with chopped parsley before serving.