Herbed Chicken Breasts With Black Olive and Parmigiano Crust

Name: Herbed Chicken Breasts With Black Olive and Parmigiano Crust
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 small boneless skinless chicken breast halves, trimmed of excess fat (6-7 oz. each); 2 tablespoons olive oil; 2 tablespoons whole grain mustard; 4 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh rosemary; 1/2 teaspoon kosher salt; 2 cups toasted breadcrumbs (see below); 1 cup pitted kalamata olive, rinsed, patted dry, and chopped; 3/4 cup freshly grated parmigiano-reggiano cheese; 3 tablespoons chopped sun-dried tomatoes packed in oil (about 3 large tomato halves, pat dry before chopping); 1 lemon, cut in wedges

Submitted by KathyP53

"Boneless chicken breasts dressed up with a savory crunchy crust. From Fine Cooking."

Download

Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

4 small boneless skinless chicken breast halves, trimmed of excess fat (6-7 oz. each)
2 tablespoons olive oil
2 tablespoons whole grain mustard
4 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
¹⁄₂ teaspoon kosher salt
2 cups toasted breadcrumbs (see below)
1 cup pitted kalamata olive, rinsed, patted dry, and chopped
³⁄₄ cup freshly grated parmigiano-reggiano cheese
3 tablespoons chopped sun-dried tomatoes packed in oil (about 3 large tomato halves, pat dry before chopping)
1 lemon, cut in wedges

directions

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.
Heat oven to 450 degrees. Put a flat rack on a large rimmed baking sheet lined with foil.
With meat pounder, lightly pound chicken breast halves between 2 sheets of plastic wrap to even out the thickness of the breasts.
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.
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.
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.
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.