Equipment
* optional
Ingredients
Chicken
- 600 g chicken breast, boneless and skinless
- 6 g salt
- 2 g black pepper, freshly ground
- 30 g dijon mustard
Herb Breadcrumbs
- 100 g firm white bread, torn into rough pieces
- 10 g fresh parsley, leaves only
- 2 g fresh thyme, leaves only
- 2 garlic, peeled
- 45 ml extra virgin olive oil
- 2 g salt
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
In a food processor, combine the torn firm white bread, fresh parsley, fresh thyme, garlic cloves, extra virgin olive oil, and 2g of salt. Pulse until the mixture forms coarse, uniformly green crumbs that hold together slightly when squeezed.
Season the chicken breasts evenly on both sides with the remaining 6g of salt and the black pepper. Wash your hands immediately after handling raw poultry.
Using a pastry brush or the back of a spoon, coat the top of each seasoned chicken breast with an even layer of Dijon mustard.
Divide the herb breadcrumb mixture evenly among the chicken breasts. Press the crumbs firmly into the mustard layer so they adhere well, creating a thick crust.
Transfer the coated chicken to the prepared baking sheet. Bake at 200°C/400°F for 20 to 25 minutes. The chicken is done when the thickest part reaches an internal temperature of 74°C/165°F and the breadcrumbs are deeply golden and crispy.
Remove the chicken from the oven and let it rest undisturbed on the baking sheet for 5 minutes before serving or slicing.
Chef's Notes
- Using fresh, firm white bread rather than dried, store-bought breadcrumbs yields a much superior, craggy texture that mimics the crunch of deep-frying without the mess.
- Dijon mustard acts as an excellent, flavorful binder for the breadcrumbs, eliminating the need for a traditional, messy flour-and-egg breading station.
- Always rest the chicken for at least 5 minutes before slicing. This allows the muscle fibers to relax and retain their juices, ensuring a tender bite.
- For an extra layer of umami, you can add 20g of finely grated Parmesan cheese to the food processor when blending your herb breadcrumbs.
Storage
Refrigerator: 3 days — Store in an airtight container. The crust will lose some crispness overnight.
Freezer: 1 month — Freeze fully cooked chicken. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 190°C/375°F oven or air fryer for 8-10 minutes until warmed through and the crust is re-crisped.
