Tuesday, July 28, 2009
last night i experimented with making a recipe for baked chicken. i used only what i had on hand, and was pleased with the results. i thought this chicken had a good blend of flavors, and it was easy to prepare.
I N G R E D I E N T S :
3/4 cup plain yogurt or sour cream (i used yogurt, because it is what i had, and it is healthier)
3 Tbsp. dijon mustard
juice of half a lemon
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs boneless skinless chicken breasts
2 cups bread crumbs (i used panko crumbs and you can find the recipe for how to make them here)
1 Tbsp. fresh thyme (or you can use 1 tsp or so dried thyme-a little dried thyme goes a long way)
1 Tbsp. fresh parsley (or 1/2 Tbsp. dried parsley)
1 1/2 Tbsp. shredded parmesan cheese
1/2 tsp. dried mustard
1 tsp. paprika
1 Tbsp. butter
D I R E C T I O N S :
mix sour cream, dijon mustard, lemon juice, salt, and pepper together. toss chicken breasts in mixture to coat evenly. marinate, covered, for at least 1 hour (or up to overnight).
preheat oven to 375 degrees.
combine bread crumbs, thyme, parsley, parmesan cheese, dried mustard, and paprika. place mixture in a large ziploc bag, and then place each piece of chicken separately into the bag and shake to coat.
place chicken breasts in a baking pan and top each one with slivers of butter.
bake at 375 degrees for 55 minutes or until golden brown, tender, and juices run clear.