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Crispy Mustard Chicken

A “to cry for” chicken marinated in mustard, olive oil, garlic, lemon and basil, breaded with panko and grated cheese, and baked to crispy perfection!
Course Main Course
Cuisine Italian
Keyword baked chicken, basil, bread crumbs, Chicken, coarse salt, cracked black pepper, crispy, Dijon mustard, garlic, GE Cafe Range, juicy, Kirland Organic No-Salt Seasoning, lemon juice, olive oil, panko, Peccorino Romano cheese, tender
Cook Time 1 hour
Servings 10

Equipment

  • 2 medium size mixing bowls
  • Shallow baking sheet
  • Parchment Paper

Ingredients

  • 8 boneless chicken breasts gently pounded and sliced thin
  • 1 tbsp lemon juice (fresh)
  • 4 cloves garlic, crushed
  • 4 tbsp Grey Poupon Dijon Mustard
  • 1 cup olive oil
  • 3 tbsp chopped fresh basil set aside a few full leaves for garnish - or 1 tablespoon dried basil
  • 1 tbsp kosher salt
  • 1 tbsp cracked black pepper
  • 2 tsp Kirkland Organic No-Salt Seasoning Costco's brand of seasoning that I use on just about everything
  • 1 cup Italian seasoned breadcrumbs
  • 1 cup seasoned Panko breadcrumbs
  • cup grated Parmesan cheese (I use Pecorino Romano or Locatelli), and sometimes I do half shredded and half finely grated

Instructions

  • Make chicken marinade by whisking together lemon juice, mustard, garlic, olive oil, basil, salt, pepper and Kirkland seasoning.
  • Gently toss chicken in marinade making sure to coat all pieces well.
  • Marinate chicken at least 8 hours or overnight, turning to make sure the olive oil covers the chicken well.
  • Pull chicken from refrigerator 30 minutes before you are ready to bread.
  • Toss breadcrumb and cheese together in a bowl.
  • Dredge chicken in mixture and place on a shallow baking sheet lined with parchment paper.
  • Bake, uncovered in preheated 400° oven for a total of 20 minutes, flipping over once halfway through until second side is crusty and chicken reaches temperature of 165°.

Notes

I have a GE Café oven that has a Convection Roast setting, which acts as a broiler in a way. If you have an oven with a Convection Roast setting, this works the best! I have also put them in a heavy-duty aluminum pan basted with a little grapeseed oil and put the pan on the gas grill (heated to about 400°), cook on the first side for about 5 minutes, the second side about 3-5 minutes. Changes the texture to even more of a crispier texture. 
Place chicken breasts on a plate, with sliced lemon and basil for garnish.
You must, must, must serve this with the Sweet and Tangy Mustard sauce! 
Let’s Get Cookin’!
Madeline