Herbed Chicken Breasts With Black Olive and Parmigiano Crust

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

Ingredients Nutrition


  1. 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.
  2. Heat oven to 450 degrees. Put a flat rack on a large rimmed baking sheet lined with foil.
  3. With meat pounder, lightly pound chicken breast halves between 2 sheets of plastic wrap to even out the thickness of the breasts.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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