Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 large egg
  • 2 tablespoons milk (30 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup Panko breadcrumbs (100g)
  • 1/2 cup grated Parmesan cheese (50g), finely grated
  • 2 tablespoons chopped fresh parsley (30 ml)
  • 1 tablespoon chopped fresh thyme (15 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 tablespoons olive oil (30 ml)

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. This ensures even cooking.
  2. In a shallow dish, whisk together the egg, milk, Dijon mustard, garlic powder, salt, and pepper.
  3. In another shallow dish, combine the Panko breadcrumbs, Parmesan cheese, parsley, thyme, garlic powder, salt, and pepper. Drizzle with olive oil and mix until moistened.
  4. Dip each chicken breast into the egg wash, ensuring it's fully coated. Then, dredge the chicken in the breadcrumb mixture, pressing firmly to adhere the crust.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Place the crusted chicken breasts on the prepared baking sheet.
  6. Bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown. Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer.
  7. Let the chicken rest for a few minutes before serving.