Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
- 1/2 cup Dijon or coarse ground mustard
- 1/4 cup apple juice
- 2 cloves garlic, minced
- 2 Tbsp. butter, melted
- 2 cups fresh soft bread crumbs
- 3/4 cup grated Parmesan cheese
- 1/4 cup ground almonds
- 3 Tbsp. butter, melted
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. dried basil leaves
- 8 boneless, skinless chicken breast halves
In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3 Tbsp. melted butter, salt, pepper, and dried basil. Toss until evenly mixed.
Coat chicken in the mustard mixture, then roll it in the Parmesan cheese and bread crumb mixture until thoroughly coated.
Place Chicken Parmesan on rack on top of the foil. Bake for 25-30 minutes, until golden brown and thoroughly cooked.
Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over. You can use shredded or grated Parmesan cheese. And unless a recipe states 'frozen chicken', ALWAYS start with just plain raw chicken. That's standard recipe writing.