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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 4 boneless skinless chicken breasts
- 4 tablespoons butter (I use half)
- 1/4 cup Dijon mustard (or whatever mustard you like)
- 1/4 cup half-and-half (or whatever milk you have around)
- 1/4 cup cracker crumbs or 1/4 cup breadcrumbs, just use what you like
- 1/2 cup parmesan cheese or 1/2 cup romano cheese
Method
- Preheat the oven to 450 degrees Fahrenheit.
- Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
- Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
- In one bowl, whisk together the mustard and half and half.
- In another bowl, mix together the cracker crumbs and the cheese.
- When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
- Dip the chicken in the wet mixture; dredge in the crumb mixture.
- This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
- Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
- Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.
