Ingredients
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4
-
2
-
2
-
4
-
2
-
1/2
-
2
-
1
-
3/4
-
3
-
1
-
-
-
-
Directions
Herbed Chicken Breasts With Black Olive and Parmigiano Crust, Boneless chicken breasts dressed up with a savory crunchy crust From Fine Cooking , Boneless chicken breasts dressed up with a savory crunchy crust From Fine Cooking
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Steps
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1
Done
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To Make Bread Crumbs: Tear or Cut 1/2 Lb. Firm, White, Country Style Bread Into 1-2" Pieces. Put Few Handfuls Into the Bowl of a Food Processor, and Pulse Into Coarse Crumbs. Repeat Until You Have 4 Cups of Crumbs. Pour Crumbs Into Mixing Bowl and Toos With 2 Tablespoons Olive Oil or Melted, Unsalted Butter. Heat Large Heavy Skillet Over Medium Heat. Add Bread Crumbs and Cook, Stirring, Until Crumbs Start to Color and Crisp, About 5 Minutes. Reduce Heat to Medium Low and Continue to Cook, Stirring, Until Crumbs Dry Out and Have Browned Nicely, About 6 Minutes. Cool Before Using. |
|
2
Done
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Heat Oven to 450 Degrees. Put a Flat Rack on a Large Rimmed Baking Sheet Lined With Foil. |
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3
Done
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With Meat Pounder, Lightly Pound Chicken Breast Halves Between 2 Sheets of Plastic Wrap to Even Out the Thickness of the Breasts. |
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4
Done
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in a Large Bowl, Mix the Oil and Mustard With Half of the Thyme, Half of Rosemary, and the Salt and Pepper. Add the Chicken and Toss to Coat Well. |
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5
Done
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Put Breadcrumbs in Large Shallow Dish and Toss With the Olives, Parmigiano, Sun-Dried Tomatoes and the Remaining Thyme and Rosemary. If Desired, Let Breasts Marinate in Fridge For 24 Hours Before Proceeding. |
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6
Done
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Working With One Piece at a Time, Transfer Chicken to the Dish of Crumbs, Scoop Some Crumbs on Top, and Press Well a Couple of Times So the Crumbs Adhere to Both Sides ( Crumbs Will Be a Little Wet, So Really Press Them On). Transfer to the Rack on Baking Sheet. |
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7
Done
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Bake Chicken Until It's Firm to Touch and Register 165 Degrees on an Instant-Read Thermometer, About 20 Minutes. Serve Immediately With the Lemon Wedges For Squeezing Over the Chicken. |
