Ingredients

The following ingredients have 4 Servings
  • 4 6- to 8-ounce boneless
  • skinless chicken breasts
  • Salt and finely ground pepper
  • EVOO – Extra Virgin Olive Oil
  • for drizzling plus about 2 tablespoons
  • Zest of 1 lemon
  • 1/4 cup Dijon or grainy Dijon mustard
  • About 1/3 cup toasted almonds or hazelnuts
  • processed into crumbs
  • 1/2 cup whole wheat or plain Panko breadcrumbs or gluten-free breadcrumbs
  • 2 tablespoons Parmigiano-Reggiano cheese (optional)
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon red chili flakes
  • 1 teaspoon dried oregano

Instruction

  • Preheat oven to 400°F with a rack set in the upper third of the oven
  • Arrange chicken on a parchment-lined baking sheet and season with salt and pepper
  • Drizzle with EVOO then halve the zested lemon and douse each chicken breast with about 1 teaspoon juice from one of the lemon halves
  • Brush each with a tablespoon of Dijon mustard
  • Combine nut crumbs with lemon zest, breadcrumbs, cheese, parsley, thyme, chili flakes, oregano, salt and pepper
  • Coat each chicken breast with breadcrumbs, gently pressing them into place
  • Bake chicken until cooked through and serve with remaining lemon cut into small wedges alongside
  • MORE: Oven 'Fried' Chicken Dijon, Saltine and Wheat Germ-Crusted Chicken Fingers Baked Chicken Breasts