Quick baked chicken breasts make a perfect midweek quick meal dinner that is not only full of flavor for the adults, but adored by children. The entire recipe takes around 30 minutes to prepare and cook and is delicious when served with a simple green salad.
4 boneless chicken breasts
2 Tbsp of Dijon mustard
2 Tbsp of cream (some people like to substitute this with creamy Italian dressing)
1 cup of bread crumbs
2 Tbsp of chopped Parsley leaves – I prefer the Italian flat Parsley
1 tsp of dried thyme
2 Tbsp melted butter
Salt and pepper to taste
Pre-heat oven to 400 degrees F (200C)
Combine mustard and cream (or creamy Italian dressing) in a dish.
Mix other ingredients into another shallow dish and toss with the melted butter. Mix well.
Spread mustard and cream mixture on both sides of the chicken breasts.
Pat crumb mixture, with salt and pepper to taste, onto both sides pressing firmly.
Bake in pre-heated oven for 18-24 minutes depending on size of breasts. The chicken is done when piersced with a skewer it releases clear juices only.
Serve with either saute potatoes and french beans or a green salad. This is a children’s favorite recipe and that’s an added bonus.