OKLAHOMA CITY - It is so easy to forget little things - like thawing chicken breasts intended for dinner.
This recipe may be used to cook either fresh or frozen breasts. Simple and delicious - perfect for those insanely busy evenings or last-minute guests.
4 Chicken breasts
1/3 C breadcrumbs or panko
1/2 t dried herbs - thyme, oregano, rosemary, even an Italian mix. Use what is on hand)
1/2 t salt
1/4 t pepper
1/2 t garlic powder
1 T olive oil
4 t Dijon mustard
Preheat oven to 425. Spray baking sheet with pan spray. Arrange breasts on sheet - best not touching one another.
In a bowl, sift together dry ingredients. Add olive oil.
Using pastry brush, brush each breast with Dijon mustard. Coat each breast with breadcrumb/oil/herb mixture; lightly pat to ensure adhering.
If cooking from frozen, bake at 425 degrees for 60 minutes or until internal temperature reaches 165 degrees. If cooking from fresh/thawed, cook 20-30 minutes or until internal temperature reaches 165.
Pairs with nearly anything, and a snap to make.